Serves 6 to 8
From Kathy Rowan of Charlotte, N.C.
2 pounds raw shrimp
1 cup ketchup
One 5-ounce jar prepared horseradish, preferably Zatarain's
One 5-ounce jar Creole mustard, preferably Zatarain's
1/4 cup olive oil
1 small onion, peeled and sliced into rings (optional)
Cook shrimp 3 to 4 minutes in boiling, salted water, until just pink. Drain and let stand until cool enough to handle. Peel shrimp, leaving tails on.
Combine ketchup, horse- radish, mustard, olive oil and onion if using. Mix gently with shrimp. Refrigerate overnight.
Remove shrimp and arrange in a bowl. Serve with the marinade.