A Pound Of Shelled, Deveined And Cleaned Shrimp
The Juice Of A Lemon, Divided
2 1/2 Teaspoons Of Sea Salt, Divided
3/4 Cup Of Ketchup
Two Tablespoons Of Mayonnaise
Two Tablespoons Of Pickled Horseradish
A Tablespoon Of Finely Chopped Celery
A Tablespoon Of Finely Chopped Roasted Red Pepper
Three Teaspoons Of Frank’s Louisiana Hot Sauce
Two Teaspoons Of Worcestershire Sauce
Two Teaspoons Of Capers
A Minced Garlic Clove
Place the shrimp, the juice of 1/2 lemon, and 1 1/2 teaspoons of sea salt into a pot. Add enough cold water to just cover the shrimp. Put the pot on high heat and bring the water to a boil. As soon as the water begins to boil, turn off the heat. Drain the shrimp in a colander. Refrigerate the cooked shrimp for at least two hours.
Into a food processor, add the ketchup, the mayonnaise, the horseradish, the celery, the roasted red pepper, the juice of 1/2 lemon, the hot sauce, the Worcestershire sauce, the capers, the garlic, and a teaspoon of sea salt. Pulse until smooth and well blended. Taste and add more sea salt and/or hot sauce, to taste. Refrigerate the sauce for at least two hours.