Ingredients: 
Chilled cocktail glasses
24 large shrimp, raw, deveined, and easy peel, thawed)
Avocado
Red Capsicum
Cucumber
1/2 tsp salt
1/2 lemon (optional)
Handful of fresh parsley (optional)
1 cup ketchup
2 Tbsp. horseradish
Pinch of salt
1 tsp lemon juice (optional)
1/2 tsp worcestershire sauce (optional)
1/2 tsp hot sauce, like Tabasco (optional) 
METHOD: 
Fill a large saucepan 3/4 full of water, add salt.
If using lemon, squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add parsley if using.
Bring the pot to a rapid boil over high heat.
Remove from the heat and let it stop boiling.
Add the shrimp. Stir. Put the lid on the saucepan. Cover the pot. Let sit for 4-5 minutes, until shrimp are opaque and pink.
Meanwhile, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.
When shrimp are cooked, drain off the hot liquid and transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.
Peel shrimp but leave the tails on.
In a medium bowl, combine the ketchup, horseradish, pinch of salt, and the lemon juice, worcestershire sauce, and hot sauce,  if     using. Taste, add more horseradish if desired.
Divide sauce among 4 small bowls, wine glasses or martini glasses.
Hang shrimp from the rims. Serve immediately.