If the shrimp are not already cooked, bring a pot of salted water to a boil, drop in the shrimp and cook for 2 to 3 minutes, just until they turn pink and curl into a loose C shape.

Drain and plunge the shrimp straight into a bowl of ice water to stop the cooking, then drain again and pat dry.

In a small bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce until smooth.

Spoon about 2 tablespoons of the cocktail sauce into the bottom of each cup.

Hook 3 to 4 shrimp over the rim of each cup, tails pointing outward, so they are easy to grab.

Cover the cups tightly with plastic wrap and refrigerate overnight, or at least 2 hours, until fully chilled.

Right before serving, tuck a small lemon wedge into each cup for squeezing.