Prepare a large pot of water and bring it to a rolling boil. Add shrimp and cook for 3–5 minutes until pink and opaque. Drain and cool in ice water.

After cooling, skewer one shrimp per toothpick or skewer for presentation.

For sauce, mix ketchup and horseradish in a bowl or transfer store-bought sauce into small cups.

Arrange shrimp on a platter with lemon wedges and optional garnishes. Serve chilled.