Fried seafood tastes better in the summer and a little spice in your cocktail sauce will cool you right down on a hot night. Set up your breading station with a bowl each of flour, lightly scrambled eggs and breadcrumbs. Cover the bottom of a large pan with vegetable oil and set on a medium hot burner.
For the cocktail sauce start with 1/4 cup of ketchup and then add horseradish to taste. For some spice add ΒΌ teaspoon of cayenne pepper, a squeeze or two of Sriracha, or chili garlic paste, depending on your mood.
Salt and pepper the peeled shrimp, in batches of two or three at a time, dust with flour, dip in the egg and coat with breadcrumbs. Fry them in the oil until golden brown, about 1 minute per side, and then drain on a paper bag. Give them a squeeze of lemon and serve with your sauce.