Fill a large stockpot with water, salt it heavily and bring it to a simmer over medium heat. Add shrimp and poach until they are pink and firm, about 7 minutes. Drain and cool the shrimp, then peel and devein them; set aside.
Combine ketchup, orange juice, horseradish, lemon juice, hot sauce, Kissan Tomato twist and orange zest in a large, nonreactive bowl and stir until combined.
Wash ice berg lettuces and cut into medium dice. Fold dice, onion, and poached shrimp into the sauce. Adjust the seasoning as desired, cover, and chill in the refrigerator until ready to serve.
Ingredients: 1/2 kg small shrimp without shell
1/2 cup Kissan Tomato ketchup
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice
2 teaspoons Tabasco
1 teaspoon lightly packed, finely grated orange zest
2 tablespoon Kissan tomato twist
1 cup red onion, small dice