Peel and devein shrimp, leaving tails on. Cook shrimp in boiling water until opaque (see cooking times below). Remove from water and plunge in ice water. Drain immediately and refrigerate.
Combine catsup, chili sauce, lemon juice, horseradish, celery, green onion, Worcestershire sauce and chili pepper; refrigerate. (Makes 3 cups.) Fill small bowl with sauce and place in crushed ice, in the middle of a cocktail glass. Arrange shrimp around edges of glass. Garnish with lemon slices and greens.
Source: Courtsey of Ocean Garden