Fill your large pot with fresh water. Add a pinch of sea salt. Add a thick slice of lemon. Bring the water to a fast boil. This adds flavor to the shrimp.

Drop the clean shrimp into the water. Let them cook for three minutes. They will turn a bright pink color. Do not cook them for too long. They should stay tender and juicy.

Fill a glass bowl with cold water. Add many ice cubes to the bowl. Remove the shrimp from the hot pot. Put them in the ice water immediately. This stops the cooking process.

Get your small mixing bowl ready. Add the mayonnaise and the ketchup. Add the horseradish and Worcestershire sauce. Stir the mixture until it is smooth. Add a squeeze of lemon juice.

Taste your sauce with a clean spoon. Add salt and black pepper now. Add a dash of hot sauce too. Stir it one more time. Make sure it tastes bold and tangy.

Take the fresh iceberg lettuce head. Cut it into very thin strips. Use a sharp knife for this. The strips should look like thin ribbons. This creates a soft bed.

Place the lettuce in the glass bottom. Fill the glass about halfway up. This keeps the shrimp sitting high up. It looks very nice and elegant.

Take the cold shrimp out of ice. Pat them dry with a paper towel. Hang them over the glass rim. Or place them on the lettuce. Make it look very pretty.

Spoon the sauce over the shrimp. You can also serve sauce on the side. Sprinkle fresh chives on top. Add a tiny bit of smoked paprika.

Serve the dish while it is cold. Add a lemon wedge on the side. This is a very fresh appetizer. Your guests will enjoy every single bite