- Add shrimp to medium saucepan of simmering salted water. Cook 2 to 3 min. or until shrimp curl, turn pink and are just cooked through. Drain and plunge in bowl of ice water to stop cooking process. Drain and lay on paper towels.
- Meanwhile, stir ketchup with lemon juice, horseradish, tarragon, Worcestershire sauce and pepper. Transfer to serving bowl.
- Plate shrimp and garnish plate with tarragon sprigs, if using. Serve cocktail sauce with shrimp and lemon wedges.
Replace tarragon with parsley or dill.