Thaw shrimp, if frozen. Peel and devein shrimp. Cook shrimp in lightly salted boiling water for 1 to 3 minutes or until shrimp turn opaque, stirring occasionally. Rinse in a colander under cold running water; drain. Chill for 2 hours or overnight.

For sauce, in a screw-top jar combine ketchup, orange juice, salad oil, horseradish, salt, and cayenne pepper. Cover and shake well. Refrigerate until serving time.

Serve shrimp with sauce.

Makes 8 to 10 appetizer servings

Shrimp and Avocado Cocktail: Prepare shrimp and sauce as above. To serve, line 8 to 10 chilled martini glasses or individual plates with mixed torn salad greens. Halve, seed, peel, and dice 2 avocados and arrange in glasses or on plates. Peel and section 1 medium orange (or use 1/2 of an 11-ounce can mandarin orange sections, drained) and arrange in glasses or plates. Toss the shrimp with the sauce and place on top of the greens. Garnish with lime wedges.