Cajun & Creole : Beer-Boiled Shrimp with Cocktail Sauce

• 1 1/2 cups ketchup
  
• 2 tablespoons prepared horseradish
  
• 1 tablespoon Worcestershire sauce
  
• 1 tablespoon fresh lemon juice
  
• 1 teaspoon Original TABASCO® brand Pepper Sauce
  
• 3 cups water
  
• 1 (12-ounce) bottle beer
  
• 2 teaspoons salt, or to taste
  
• 1 pound large shrimp, peeled and deveined, with tail segment left intact
  

In a small bowl, combine ketchup, horseradish, Worcestershire sauce, lemon juice, and TABASCO^® Sauce. Cover and refrigerate for 1 hour.

Combine water and beer in a large saucepan and bring to a boil over high heat. Add salt and shrimp and return to a boil. Cover, remove from heat, and let stand 6 to 8 minutes or just until shrimp are cooked through. Drain and rinse with cold water.

Arrange shrimp on a serving platter, tails up, surrounding bowl of cocktail sauce.

Makes 4 servings.