I made a pretty simple cocktail sauce last week using a small amount of ingredients. It was surprisingly good and loaded with Vit C.
2 red bells peppers
Horseradish (NOT a sauce but grated horseradish in the refrigerated section)
You can add salt, to taste ~ we are a "low sodium" family
Half the peppers and place skin side up on a cookie sheet. BROIL until charred and softened. When done, place in either a paper bag and seal OR in a bowl with a tight-fitting lid or plate covering it. Let sit for about 10 minutes or more and then peel the skin off.
Add the roasted bell peppers, horseradish, Old Bay, black pepper, and lemon juice (all to taste) to a food processor bowl and blend until smooth. Taste and adjust seasoning. If you like it really lemon-y, add some lemon zest. Chill.
Add shrimp and enjoy!