In a large 3 quart saucepan bring water and salt to a boil. Reduce heat to low and immediately add shrimp. Cook until the shrimp curl and turn pink, about 3 minutes. Drain, pat dry with paper towels, cover, and refrigerate.

In a medium bowl, combine the chili sauce, ketchup, horseradish, and lemon juice. Cover and refrigerate for one hour to let the flavors meld.

To serve, put 4 tablespoons of sauce into each martini glass and hook shrimp onto the rim of the glass. Garnish sauce with fresh parsley.