Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil over high heat.
Peel and devein the shrimp, leaving the tails on for a nice presentation, then rinse them under cold water and pat dry.
Drop the shrimp into the boiling water and cook for 2-3 minutes until they turn opaque and curl into a C shape.
Using a slotted spoon, transfer the cooked shrimp to an ice bath and let them sit for 5 minutes to stop cooking and firm up.
Drain the shrimp thoroughly and arrange them on a chilled serving platter, tails up, for an elegant display.
In a small saucepan, combine ketchup, lemon juice, hot sauce, grated horseradish, Worcestershire sauce, and smoked paprika.
Gently warm the sauce over low heat, stirring constantly, until it shimmers and smells zesty, about 2 minutes.
Taste the sauce and adjust acidity or heat by adding more lemon juice or hot sauce as desired.
Pour the warm sauce over the shrimp or serve it on the side for dipping.
Garnish the platter with lemon wedges and optional fresh herbs for a colorful, inviting presentation.
Serve immediately, allowing the shrimp to soak in the flavors for a few minutes, then enjoy this elegant, flavorful appetizer.
