Vegetable or canola oil
12 Large (24 count size) Shrimp, peeled and deveined
6 Slices bacon, cut in half lengthwise
1/4 Cup Prepared horseradish
1/4 Cup Ketchup
Pour vegetable/canola oil into large pan to 1″ depth. Heat to 375º. Wrap a half slice of bacon around each shrimp, securing with wood toothpicks. Fry in oil until bacon is crisp, about 4-5 minutes, turning once. Mix together horseradish and ketchup. Serve Shrimp Rumaki with Sauce.