Shrimp Cocktail - a Classic Appetizer

Many say this is a retro appetizer that is "hip" again. I don't remember it ever going out of style. Large shrimp, in my opinion, are better, but any size you can find will do.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb jumbo shrimp (16 to 20 count)
• 1⁄2 cup ketchup
• 1  teaspoon chili powder
• 3  tablespoons  freshly-squeezed lemon juice
•  salt & freshly ground black pepper (to taste)
• 1  tablespoon Worcestershire sauce (to taste)
• 3  drops Tabasco sauce (or other hot sauce)
• 1  tablespoon  prepared horseradish (to taste)
• 1  tablespoon  minced onion (optional)
•  iceberg lettuce (optional)
•  lemon slice, for garnish (optional)

Directions

1. Put the shrimp in a large pot over high heat with water to cover. Salt the water, and when it boils, reduce the heat to medium-low and cook until the shrimp are pink all over, 3 to 5 minutes.
2. Combine all the other ingredients, except lettuce and lemon slices; taste and adjust the seasonings. If time allows, chill both the shrimp and sauce; peel and devein the shrimp, leaving the tails intact.
3. Serve individual servings of shrimp, on a bed of lettuce, if you like, with a small bowl of sauce. Garnish with lemon slices, if desired.