3 lb. shrimp (26 to 30 per lb. size), shelled
3/4 c. chili sauce or ketchup
Juice of half a lemon
3 tsp. horseradish
2 tbsp. Worcestershire sauce
2 tbsp. grated onion, squeeze dry
1/2 tsp. Tabasco sauce

Boil 4 quarts water, put shrimp in boiling water. Boil shrimp for 2 minutes after water reboils. Drain shrimp in colander. Immediately cool shrimp by sprinkling cold water. Drain and refrigerate.

SAUCE:

Mix all ingredients at least 4 hours ahead. Refrigerate. Serve with shrimp.