Shrimp Cocktail

Snappy shrimp dipped in a zingy, horseradish-y cocktail sauce are a perfect appetizer for any season.

Course Appetizer, Side Dish, Snack

Keyword cocktail, shrimp

If not already done, shell and devein your shrimp, keeping the tails on. Set aside.
Set a pot with 8 cups of water to boil with 1 tbsp of salt.
While water is boiling, make the cocktail sauce! Mix together ketchup, horseradish, and soy sauce. Feel free to use more or less horseradish depending on your tastes. Refrigerate.
When water has come to a boil, add shrimp and gently stir to ensure all shrimp are submerged.
Boil for on medium heat for about 3 minutes until shrimp are pink and cooked through. Prepare bowl of ice water.
Immediately transfer to bowl of ice water to stop shrimp from cooking.
Drain shrimp and pat dry to prevent shrimp from getting mushy. Transfer to another container and put in the refrigerator for at least 2 hours.
Remove cocktail sauce and shrimp from refrigerator, arrange as desired, and serve!