1-First, prepare your ingredients by thawing the shrimp under cold water and setting out the sauce components. This sets the stage for a smooth cooking process that takes just minutes.

2-Next, if the shrimp are uncooked, fill a large saucepan three-quarters full of water and add 1/2 teaspoon salt. For extra flavor, include 1/2 lemon, 8 to 10 peppercorns, and a handful of fresh parsley. Bring it to a rapid boil, then remove from heat, add the shrimp, stir, cover, and let sit for 4 to 5 minutes until they turn pink and opaque just like the recipe directs.

3-While the shrimp cook, set up an ice bath with ice cubes and cold water. Once done, drain the shrimp and transfer them straight to the ice bath to cool completely and stop the cooking. This keeps them tender and perfect for serving. Probably, poaching gently helps avoid overcooking, as one tip mentions.

4-After cooling, peel the shrimp but leave the tails on for a nice look. In a bowl, mix 1 cup ketchup, 2 tablespoons horseradish, a pinch of salt, and optional items like 1 teaspoon lemon juice, 1/2 teaspoon Worcestershire sauce, and 1/2 teaspoon hot sauce. Stir well and taste to adjust the horseradish if needed.

5-Finally, divide the sauce into bowls and arrange the shrimp around the rims. Serve right away for the best chill and freshness. For dietary tweaks, use vegan alternatives or gluten-free sauce as noted.