Ingredients:

  • 1 pound (450g) large shrimp (16-20 count), peeled and deveined
  • 1 teaspoon salt
  • 1 lemon (for juice and zest)
  • 1 cup (240ml) ketchup
  • 2 tablespoons horseradish (adjust to taste)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon lemon juice (freshly squeezed)
  • A few dashes of hot sauce (optional)
  • Fresh parsley (for garnish)

Instructions:

  1. Fill a large pot with water and add salt and lemon juice.
  2. Bring the water to a boil.
  3. Add shrimp to the boiling water.
  4. Cook until the shrimp are pink and opaque (about 2-3 minutes).
  5. Remove shrimp with a slotted spoon and transfer to an ice bath to stop cooking.
  6. In a mixing bowl, combine ketchup, horseradish, Worcestershire sauce, lemon juice, and hot sauce (if using).
  7. Stir until well combined and adjust seasoning to taste.
  8. Drain the shrimp and pat dry.
  9. Chill in the refrigerator for at least 30 minutes.
  10. Arrange chilled shrimp on a platter.
  11. Serve with cocktail sauce in the center and garnish with fresh parsley.