1/8 cup kosher salt
1/8 cup sugar
3 cups water
1 pound shimp

1/2 cup ketchup
1 1/2 tbsp prepared horseradish
1/2 tsp lemon zest
1 tbsp lemon juice
1/2 tsp Worcestershire juice
3 dashes of Tabasco, to taste

In a medium pot, boil the water, salt & sugar together. Once it comes to a boil, put in the shrimp for 1 minute, until opaque. Plunge them immediately into ice water to shock them and stop them from cooking. Let sit and chill for 15 minutes or more.

Make the sauce. Stir together ketchup through Tabasco. Taste and adjust seasoning if necessary.

Serve cold.