Such a classic. But handle the shrimps properly and funk up that sauce and it evolves from an overused classic to a real bite delight.
To cook the shrimps, in a pot filled with water and boiling add:
1. Shrimps, preferably fresh, shelled and de-veined
and boil for about 3 minutes, depending on size and state. They will turn opaque and shrink upon cooking. Make sure you don't overcook and dry them.
For the sauce whisk together in a bowl (I give indicative quantities for a small portion):
2. Ketchup, 1/4 cup
3. Mayonnaise, 1/4 cup
4. Horseradish paste, 1 tsp
5. Lime juice, 1/2 tbsp
or play around with the relative quantities to your liking. add to taste:
Adjust seasoning (i.e add salt) and garnish with:
6. Sumac (a lemony, pungent spice used a lot in Middle Eastern cuisine)
7. Chives, chopped finely.
I like to serve this with a carrot slaw for a full meal.