For Cocktail Sauce

• 12 oz (1½ cups) ketchup
• 3-4 tbsp prepared or fresh horseradish
• 1 tbsp lemon zest
• 1 tbsp lime zest
• 1 tbsp orange zest
• 1 tbsp lime juice
• 1 tbsp lemon juice
• 1 tbsp orange juice
• 2-3 dashes hot sauce

For Shrimp

• 1 lb shrimp (25-30 count per lb), peeled & deveined
• 1 quart water
• 1 tbsp salt

Equipment

• strainer
• large bowl of ice water

Make Cocktail Sauce

1. Mix together ketchup, citrus zest, horseradish (prepared or freshly-grated), citrus juice and hot sauce
2. Cover and refrigerate until use

Cook Shrimp

1. Peel and devein shrimp, reserving shells
2. Place shells in a medium pot and cover with 1 quart water. Add salt
3. Bring to a boil, then reduce heat to simmer, 25-30 minutes
4. Pass the stock through a strainer to remove shells, back into a pot
5. Add shrimp and allow to cook in the hot water, about 3-5 minutes or until they are pink and curled
6. Transfer shrimp to an ice bath to "shock" and stop the cooking process
7. Remove from water to plate

Plating Suggestions

1. Serve cocktail sauce in individual shot glasses with a couple of shrimp to garnish, or on a plate lined around a bowl of cocktail sauce
2. Garnish with twists of citrus (optional) and serve chilled