Bring a pot of salted water to a boil and poach the shrimp for 2 to 3 minutes until pink.

Drain and chill the shrimp in ice water, then pat dry.

Stir together the ketchup, horseradish, lemon juice, and hot sauce.

Spoon a little cocktail sauce into each glass and hang a few shrimp over the rim.

Serve cold with lemon wedges.