Shrimp Cocktail - a Classic Appetizer

• 1 lb jumbo shrimp (16 to 20 count)
• 12 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)

1. Put the shrimp in a large pot over high heat with water to cover.
2. 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.
3. Combine all the other ingredients, except lettuce and lemon slices; taste and adjust the seasonings.
4. If time allows, chill both the shrimp and sauce; peel and devein the shrimp, leaving the tails intact.
5. Serve individual servings of shrimp, on a bed of lettuce, if you like, with a small bowl of sauce.
6. Garnish with lemon slices, if desired.

jumbo shrimp, ketchup, chili powder, freshlysqueezed lemon juice, salt, worcestershire sauce, tabasco sauce, horseradish, onion, lemon slice

Taken from www.food.com/recipe/shrimp-cocktail-a-classic-appetizer-464574 (may not work)