Dragon Claws with Blood Sauce

Dragon Claws with Blood Sauce
10 cups water
1 tsp. salt
1 lb. uncooked medium shrimp, peeled and deveined
1 cup ketchup
2 Tbsp. lemon juice
2 tsp. grated lemon peel
4 tsp. prepared horseradish
1/4 tsp. Worcestershire sauce
1/8 to 1/4 tsp. hot pepper sauce
Lemon wedges, optional
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In a large saucepan, combine water and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, for 2-3 minutes or until shrimp turn pink, stirring occasionally. Drain. Cool in ice water; drain. Refrigerate until serving.

Meanwhile, in a bowl, combine the ketchup, lemon juice, peel, horseradish, Worcestershire sauce and pepper sauce. On a serving platter, arrange shrimp in groups of three to resemble dragon claws. Serve with sauce; garnish with lemon wedges if desired.