Long before poached shrimp and cocktail sauce were paired together the sweet and spicy (depending on how you like it) sauce was besties with raw oysters. In the 19th century oysters were on menus across the country and were often slurped down topped with the ketchup- and horseradish-based sauce. While there are many prepared bottled versions, the best cocktail sauce is made from scratch; the ingredients are minimal, and the level of heat can be adjusted by increasing or decreasing the horseradish and hot sauce. Shrimp shouldn’t get all the fun: serve cocktail sauce with crab cakes, pigs in a blanket, meatballs and fried mushrooms. You can also mix it into meatloaf mix or top on a burger.