Cold Shrimp With Warm Cocktail Sauce

• 3 pounds large shrimp, peeled and deveined if desired
• 1 cup ketchup
• 1 tablespoon vinegar
• 3 tablespoons butter
• 2 tablespoons horseradish, or to taste

1. Place the shrimp in a saucepan large enough to hold them comfortably.
2. Add enough cold water to cover them.
3. Turn the heat to high, and bring the water to a boil.
4. Cover the saucepan, remove it from the heat and let the shrimp sit for 10 minutes.
5. Drain the shrimp in a colander or through a sieve.
6. Place in a large shallow bowl, and chill completely.
7. (Or if you're in a hurry, you can just run the shrimp under cold running water to cool them off.)
8. To make the sauce, combine the ketchup, the vinegar and the butter in a small saucepan.
9. Mix them well.
10. Cook the sauce over medium-low heat, stirring occasionally, until the butter is completely melted.
11. (At this point, you can keep the sauce warm for more than an hour, but keep the heat under it as low as possible.)
12. Add horseradish to taste.
13. Serve the cold shrimp with the sauce, warm or cold.

shrimp, ketchup, vinegar, butter, horseradish

Taken from cooking.nytimes.com/recipes/344 (may not work)