Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque.

Remove the shrimp from the pot and transfer to a colander. Rinse under cold water to stop the cooking process.

Chill the shrimp in the refrigerator until ready to serve.

In a small bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, and salt. Mix well.

Arrange the chilled shrimp on a serving platter. Serve with cocktail sauce and garnish with lemon wedges and parsley.