Shrimp Cocktails

After tweaking a recipe seen on "Barefoot Contessa," I arrived at this delicious, LOW FAT, high protein hors d'oeuvre that everyone (even the non-fish eaters) gobble up! Dead simple to make - just be sure to devein the shrimp, and don't cook them too long. Classically served with sauce in a martini glass, with shrimp hanging around the edges.

• Ready In: 18 mins
• Serves: 4
• Yields: 15 shrimp

Ingredients

• 1  lemon
•  kosher salt
• 1  lb shrimp (raw, in shell, about 15 of the medium or large, 15-30 per lb. size)
• 1⁄3 cup chili sauce (Heinz)
• 1⁄2 cup ketchup (Heinz)
• 1  tablespoon horseradish (prepared, creamy)
• 2  teaspoons lemon juice (fresh)
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄4 teaspoon Tabasco sauce

Directions

1. SAUCE:.
2. Make the sauce at least one hour in advance (even better with 24 hours in the fridge).
3. For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Chill at least one hour, if possible.
4. SHRIMP:.
5. Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until they are just cooked through. Remove with a slotted spoon to a bowl of ice water to immediately stop cooking.
6. When the shrimp are cool enough to handle, peel and devein them (back-sides). Keep cold until ready to serve.