1/2 cup ketchup
2 tablespoons horseradish, plus more to taste
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 to 2 pounds large shrimp, peeled and deveined

Whisk together all the ingredients in a bowl. Taste and add more horseradish or any of the other ingredients to suite your taste. When you're happy with the sauce, transfer it to a small serving bowl.

Cook the shrimp by poaching them in boiling water, pan-frying them on the stovetop, or roasting them in the oven until opaque. Arrange the shrimp around the cocktail sauce and serve hot or cold.

Recipe Notes

• Make-Ahead: The cocktail sauce can be made up to a week ahead and kept refrigerated. The shrimp can be cooked a day ahead and served cold.

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