In a large pot, bring 1 gallon of salted water to a boil.
Add shrimp and cook for 2 - 3 minutes maximum depending on size of shrimp. Remove and quickly shock in ice water. Place dried shrimp in bowl and add lemon and lime juice. Refrigerate covered for approximately 1 hour.
Add ketchup, cilantro, cucumber, red onions, jalapeño, Cholula Original and horseradish.
Mix until all ingredients are evenly incorporated. Season with salt and pepper and serve chilled.