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.

Serve cold.