A zesty cocktail sauce to serve with shrimp.
3 Pounds large shrimp in shell
3/4 Cup ketchup
1/4 Teaspoon finely grated fresh orange zest
1/4 Cup fresh orange juice
1 to 1 1/2 tablespoons fresh lemon juice
3 tablespoons drained bottled horseradish
1/4 Teaspoon Tabasco
Bring a 6- to 8-quart pot two-thirds full of salted water to a boil.
Simmer shrimp, stirring occasionally, until they turn pink and are almost cooked through (they will still be translucent in very center but will continue to cook from residual heat), about 3 minutes.
Drain and cool.
Peel shrimp, leaving tail and first segment of shell intact.
Shrimp can be cooked and peeled 1 day ahead and chilled, covered.
For Cocktail Sauce:
Stir together all cocktail sauce ingredients until well combined.
Sauces can be made 1 day ahead and chilled, covered.