Preparation Time: 15 minutes
1 1/2 pounds shrimp, preferably 10-12 count per pound
1 cup ketchup
3 tablespoons horseradish (or more to taste)
2 squirts Worcestershire sauce
2 teaspoons fresh lemon juice
1 squirts Tabasco (optional)
lemon slices and parsley for garnish
1. Bring a large pot of water to a rapid boil. Remove from heat and gently drop shrimp into hot water. Shrimp will take 5 minutes to cook if they are 15 per pound or smaller (less if they are above 25 per pound. For shrimp larger than 15 per pound it’s 6-7 minutes). This method of cooking shrimp is very gentle and let’s the natural juices and flavor of the shrimp stay in the shrimp. It also broadens your time window, so if you leave them in a little long you won’t over-cook them.
2. Remove shrimp from hot water and drop them in an ice water bath and let chill for 3 minutes.
3. Take the rest of the ingredients and mix them together thoroughly in a small bowl.
4. Garnish with lemon wedges and parsley leaves.