Satisfying snacks for six 
 

Since I am a New Englander by birth, I prefer to eat seafood simply. Crisp-cooked shrimp with a horseradish-flavored sauce is the essence of simplicity. I add extra flavor by first poaching the shrimp with a little rice wine and some ginger and scallions which imparts its own subtle and unique seasoning. 

2 tablespoons rice wine, sake, or very dry sherry
6 slices fresh ginger, smashed with the flat side of a knife
6 stalks scallion, ends trimmed, smashed with the flat side of a knife
1 ½ pounds medium to large shrimp in shells

Spicy Cocktail Sauce, (mixed together) :
1 cup ketchup
1 ½  tablespoons horseradish, or to taste
1 ½  teaspoons hot chili paste, or to taste              
2 tablespoons freshly-squeezed lemon juice or to taste    

1.  Bring six cups of water plus the sake, ginger slices, and scallions to a boil, then add the shrimp. Once the water reaches a boil again, cook the shrimp for 1½ minutes or until cooked through. Drain in a colander and let cool slightly, then remove the shells and any black veins. Put the shrimp in a bowl and chill.
2.  Spoon the cocktail sauce into a bowl and place in the middle of a platter. Mound the chilled shrimp around the sauce and serve.