Shrimp with Cocktail Sauce

1 lemon
Kosher salt
2 lbs large shrimp, pre-cooked (about 30)
1/2  cup chili sauce (recommended: Heinz)
1/2  cup ketchup
3 Tbs prepared horseradish
2 tsp fresh lemon juice
1/2  tsp Worcestershire sauce
1/4  tsp Tabasco sauce


To thaw the frozen shrimp, soak them in cold water for 5 to 10 minutes,
or until thawed. Drain and refrigerate.

For the cocktail sauce, combine the chili sauce, ketchup, horseradish,
lemon juice, Worcestershire sauce, and Tabasco. Serve with the shrimp.