Grilled Shrimp Cocktail

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2 cups ketchup

2 tablespoons freshly grated horseradish root (see Note)

2 tablespoons high-quality bottled horseradish

2 tablespoons freshly squeezed lemon juice

1 1/2 tablespoons Worcestershire sauce

1 tablespoon hot sauce

2 medium shallots, peeled, and grated on a Microplane grater

8 cups water

1/4 cup kosher salt

2 tablespoons granulated sugar

2 lemons

4 garlic cloves, peeled, and grated on a Microplane grater

3 cups ice

Twenty-four 8- to 12-count unpeeled shrimp (this means shrimp that come 8 to 12 to a pound)

1/3 cup canola or vegetable oil

1/2 cup extra virgin olive oil

Juice of 2 lemons

1/4 cup minced chives

Kosher salt

Freshly ground coarse black pepper

2 lemons, each cut into 4 wedges

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