Ingredients:

  • 1 pound large shrimp (16/20 count), raw, peeled and deveined (450g)
  • 1 tablespoon salt (15g)
  • 1 lemon, quartered
  • 1 bay leaf
  • 1 cup ketchup (240g)
  • 2 tablespoons horseradish (30g)
  • 1 tablespoon Worcestershire sauce (15g)
  • 1 teaspoon lemon juice (5ml)
  • Dash of hot sauce (optional)

Instructions:

  1. In a large pot, fill with water, adding salt, lemon quarters, and bay leaf. Bring to a boil.
  2. Reduce heat to medium and add the shrimp. Cook until they turn pink and opaque, about 2–3 minutes.
  3. Remove shrimp with a slotted spoon and place in an ice bath to stop cooking.
  4. In a mixing bowl, combine ketchup, horseradish, Worcestershire sauce, lemon juice, and hot sauce (if using). Mix until smooth.
  5. Transfer shrimp to the refrigerator to chill for at least 30 minutes.
  6. Arrange shrimp on a serving platter or in individual glasses with cocktail sauce on the side.