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1.
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Combine the shrimp in a saucepan with water to cover.
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Turn the heat to high and bring to a boil.
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Cover the pan, remove from the heat, and let sit for 5 minutes.
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Drain and chill (you can run the shrimp under cold water if you're in a hurry).
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2.
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Combine the ketchup, vinegar, and butter in a small saucepan and cook over medium-low heat, stirring occasionally, until the butter melts.
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(At this point, you can keep the sauce warm for over an hour but keep the heat as low as possible.)
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Add horseradish to taste.
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3.
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Serve the cold shrimp with the sauce, warm or cold.
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Keys to Success
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The easiest way to cook shrimp is to let them steep in hot water until they're done; they will cook through but not overcook, and thus remain tender.
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Peel them before cooking.
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With Minimal Effort
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If you have fresh horseradish, grate it and serve it separately from the sauce; dip the shrimp into the ketchup sauce and then into the horseradish.
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Use fresh lemon juice instead of vinegar and/or Tabasco or other hot sauce in place of the horseradish.
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Cook the shrimp with herbs or spices, such as a premixed combination of pickling spices, or simply a couple of bay leaves, some peppercorns, and some whole coriander seeds.
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Wine: Chardonnay or Pinot Blanc
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Serve With: If you serve this as an appetizer, follow with pasta or risotto.
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If you serve this as a main course, serve with bread and a steamed vegetable
