Peel and grate the Horseradish (1 tablespoon) into a large bowl.
In the same large bowl, add Avocado (1), Tomato (1 1/2), Scallion (2), Garlic (1 clove), Shallot (1), Cucumber (3/4 cup), Celery (1/3 cup), Worcestershire Sauce (1 teaspoon), Ketchup (1 cup), Fresh Thyme Leaves (3 sprig), Fresh Cilantro (1 tablespoon), Brown Sugar (1 teaspoon), Salt (1/3 teaspoon), and Finely Ground Black Pepper (1/4 teaspoon).
Add the juice of the Lemon (1) and Lime (1/2), then add Tabasco® Original Red Pepper Sauce (1 teaspoon).
Stir well and chill for 1-2 hours. Taste after it has been chilled to see if you need to add more salt to your liking.
For a quick fix, use the frozen (cooked) Peeled Prawn (12 ounce) you can get at the grocery stores. Thaw, rinse with cool water and pat dry with paper towels.
To serve, put the cocktail sauce in the shooter glasses and place a shrimp in each glass. You can also pour the cocktail sauce in a big martini glass and arrange the shrimps on the side of the glass.