Start your sauce first—you want it chilling while the shrimp cooks. Whisk together 2 cups ketchup, 1/4 cup fresh lemon juice, 2 tbsp prepared horseradish, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Stir until smooth. Cover and refrigerate for at least 15 minutes while you prep everything else.

Fill a large pot with salted water and bring it to a rolling boil—you'll hear it really going at it. The water should taste like the ocean. This is crucial because it seasons the shrimp from the inside out, not gonna lie.

Once the water's boiling hard, add all your shrimp at once and stir immediately. Don't walk away here—I made that mistake once and ended up with rubbery texture. Set a timer for exactly 3 minutes if your shrimp are jumbo, or 2 minutes if they're medium.

Your shrimp will turn bright pink and float to the surface when they're done—that's your signal. Scoop them out with a slotted spoon right into an ice bath (a bowl of ice water does the trick). They'll stop cooking immediately and stay super tender.

Let them sit in the ice bath for about 2 minutes until they're completely cold. Drain them well in a colander and pat dry with paper towels. Moisture is the enemy when you're plating this classic shrimp cocktail for guests.

Toss the cold shrimp with 1 tbsp olive oil, 1/4 tsp smoked paprika, and the fresh parsley you chopped. Taste one to make sure you're happy with the seasoning. I always add a tiny pinch more salt if it needs it—season to your preference.

Arrange your shrimp around the rim of a martini glass or on a platter with the cocktail sauce in the center for dipping. This is where it gets Instagram-worthy. Serve immediately or chill until your guests arrive.