Many people shy away from cooking shrimp for shrimp cocktail because they are afraid of overcooking the shrimp and ruining them. It really isn’t that scary or difficult.
Boil water in a large pot. Throw in a bag of frozen extra jumbo shrimp. When the water returns to a boil, IMMEDIATELY dump the shrimp into a strainer, quickly refill the pot with cold water and pour the shrimp into the cold water, add ice. This stops the shrimp from cooking and consequently, overcooking.
Strain and peel shrimp, dry with paper towels, if necessary.
Easy cocktail sauce
Bottled cocktail sauce is usually awful. Mix ketchup and horseradish to taste. If you are really adventurous and like hot horseradish, consider making your own. Just buy a horseradish root from your local supermarket. I cut off a portion of the root and store the remainder in the refrigerator. Peel the root and cut into smaller pieces. Finely chop in a food processor. Add a 1/4-1/2 tsp salt and 1 -2 tbls white vinegar through the top of the processor. Be careful taking the lid off (I have often done this outside since the fumes from the horseradish can clean out your sinuses!) Store in fridge for 2-3 weeks.