Start by buying a foam cone that will fit in your refrigerator. A white foam cone or a green floral cone will both work.

Safely thaw frozen cooked shrimp in the refrigerator overnight. Drain and pat dry. Keep shrimp refrigerated until ready to add to cone.

To create the Christmas Tree, cut alongside kale stems to create the longest strips of kale possible and discard stems. You will have two kale strips from each leaf. Starting at the bottom of the cone, use largest kale strips with curly edge pointing down and wrap around the cone. Use toothpicks to secure. Chill tree before attaching shrimp to help everything stay cold.

Working quickly, use toothpicks to attach well chilled shrimp to cone in a spiral pattern. For best results, keep shrimp over ice while working to attach them. If you need to take a break, return shrimp and cone to refrigerator to make sure it stays chilled. Attach bow to top of cone. I hot glued the bow to a toothpick and inserted the toothpick into the top of the cone. Return shrimp tree to refrigerator and keep chilled until ready to serve.

Whisk together ketchup, chili sauce, horseradish, fresh lemon juice, Worcestershire sauce, and hot sauce. Chill before serving.