Totes. Horseradish.

Not off topic at all imho.

Here’s the recipe I’ve been making since my mom taught it to me in 1975?

Get a bowl.

Put as much ketchup in it that bowl that you might need for your people and your seafood.

Add as much horseradish into the bowl as you require (this is very important - must be “fresh grated” and hot. Absolutely no prepared mayonnaise horseradish) So add as much as to make the ketchup the correct level of pink, or heat. It may take a few tries to get your recipe.

At this point your are still thickening the sauce. Later you will thin so don’t be scared.

Add black pepper.

Now the thickening part is over

Per 6-8 servings, Thin with 4-5 shakes of Worcestershire sauce

Juice from half a lemon. Or a whole. It won’t matter. But base this on thickness.

And as much Tabasco sauce that equals how much you love the people eating your oysters or Tabasco.

Then serve with absolutely fresh shrimp, oysters,
or fish. The above, I would lightly steam or broil but my killer sauce works with fried as well.

Crackers are acceptable. And paper towels.

Oh, and sandals and T-Shirts.