Bring a large pot of water to a rolling boil and add 1 tsp salt and the juice of half the lemon. Add shrimp and cook just until pink and opaque, about 2–3 minutes depending on size. Do not overcook. Use a slotted spoon to transfer shrimp immediately into a bowl filled with ice cubes and cold water to stop cooking. Let chill 3 minutes, then drain and pat shrimp dry with paper towels.

Make cocktail sauce

In a bowl combine 1 cup ketchup, 2 tbs prepared horseradish, 1 tsp Worcestershire sauce, 1/4 tsp hot sauce, and the remaining juice of half the lemon. Taste and adjust: add more horseradish for heat or more ketchup for sweetness. Chill until serving.

Plate and garnish

Arrange chilled shrimp on a serving platter or individual glasses with the tails outward. Spoon cocktail sauce into a small bowl or into the center of each serving. Sprinkle a light dusting (about 1/4 tsp) of smoked paprika over the shrimp and scatter chopped parsley. Serve immediately, with lemon wedges on the side.

Mudslide (Frozen Cocktail)

Prepare glasses

Chill two large cocktail glasses in the freezer 10 minutes. Drizzle chocolate syrup inside each glass in a swirl pattern and return briefly to the freezer so the syrup sets slightly.

Blend mudslide

In a blender combine 2 cups vanilla ice cream, 2 oz vodka, 1.5 oz coffee liqueur, 1.5 oz Irish cream, 1/2 cup whole milk, and 2 tbs chocolate syrup. Add up to 1 cup ice only if the mixture is too soft — blend until smooth and thick, about 20–30 seconds on medium-high. Taste and adjust: add a splash more milk for a thinner consistency or a small scoop more ice cream for thicker/frostier.

Serve

Pour the frozen mudslide into the prepared, chocolate-drizzled glasses. Top each with a generous dollop of whipped cream (about 1/4 cup per serving) and sprinkle with chocolate shavings or 1/2 tsp cocoa powder. Serve immediately with a straw and a long spoon.