Shrimp Cocktail
Sauce:
1 cup ketchup
2 tsp lemon juice
1 tsp worcestershire
horseradish to taste
cayenne pepper or tobasco to taste
Cooking shrimp:
Have a large bowl of ice water ready.
Bring salted water to a boil.
Add shrimp (shell-on, not deveined) to the boiling water and when the water returns to a boil, the shrimp should be done. The shrimp should be bright pink and slightly curled - if they are tightly curled, they are overdone.
Immediately drain and place the shrimp into the ice bath to cool for 2 minutes.
Peel the shrimp (leaving the tail-on) and devein.
Serve with the cocktail sauce.