1lbraw shrimp, thawed (tails on or off, medium or large shrimp)* See Recipe Notes
1/2cupketchuporganic ketchup, or ketchup without corn syrup preferred
2TBhorseradish (or more, if desired)(prepared OR freshly grated)
Bring a large pot of water to a boil. Add shrimp and boil for 3 minutes, or until they've turned pink.
Drain shrimp from the water, and place shrimp in ice water until chilled. Store shrimp in the fridge until you're ready to serve.
Mix together all the ingredients for the cocktail sauce. Add more horseradish if desired.
Serve shrimp on a tray with the sauce on the side, or divide sauce into small glasses and serve with shrimp on the side. (Keep in mind, depending on the size of the shrimp and the shape of the glass, the shrimp may or may not balance well on the edge of the glass.)
If not serving right away, store both the shrimp and the sauce in the fridge for up to 3 days.
Should you Pre-Peel the Shrimp? Serve the shrimp either peeled or unpeeled, but keep your guests in mind. If you think your guests will have trouble peeling the shrimp, go ahead and serve them peeled.