- 1 Bring 4 liters of salted water to boil in large saucepot.
- 2 Add shrimp and cook for 2 - 3 minutes or just until pink. Remove and quickly cool in ice water. Pat dry. Place shrimp in bowl and add lemon and lime juice. Refrigerate, covered, 1 hour.
- 3 Add ketchup, cilantro, cucumber, red onions, jalapeño, Original Hot Sauce and horseradish to bowl with shrimp, tossing gently to coat. Serve cold.