1-Gathering and Prepping Your Ingredients: First, gather all your ingredients as listed above to make the process smooth. Start by filling a large saucepan about 3/4 full with water and add 1/2 teaspoon salt for flavor. If you want extra zest, squeeze the juice from 1/2 lemon into the pot and toss in the peel and flesh, along with 8-10 peppercorns and a handful of fresh parsley.

2-Cooking the Shrimp: Bring the water to a rapid boil over high heat, then remove it from the heat and let it stop boiling. Add the 24 large shrimp, give them a stir, and cover the pot. Let them sit for 4-5 minutes until they turn opaque and pink. Meanwhile, prepare an ice bath by placing two cups of ice cubes in a large bowl and filling it halfway with cold water. This step keeps the shrimp from overcooking and keeps them tender.

3-Chilling and Peeling: Once the shrimp are done, drain the hot liquid and transfer them to the ice bath, making sure to leave out any aromatics like lemon or parsley. Let the shrimp chill for a few minutes, then drain them and peel, leaving the tails on for easy handling. For the sauce, mix 1 cup ketchup with 2 tablespoons horseradish, a pinch of salt, 1 teaspoon lemon juice if using, 1/2 teaspoon Worcestershire sauce if using, and 1/2 teaspoon hot sauce if using. Taste it and add more horseradish if you like it spicier.

4-Serving Your Shrimp Cocktail: Divide the sauce into 4 small bowls or glasses, then hang the shrimp from the rims for a classic presentation. The total prep time is about 10 minutes, with cooking taking just 5 minutes, so you’re ready to serve in around 15 minutes. If you’re adapting for dietary needs, remember tips from later sections to substitute ingredients.