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Thaw the shrimp in the refrigerator overnight.
Just before you want to serve them, put shrimp into a colander and let them drain well.
Finely chop the green onion.
In a glass measuring cup or small bowl, whisk together the mayo and ketchup.
Stir in the lime juice, Sriracha Sauce (affiliate link) to taste, and finely chopped green onions to make the sauce.
If you’re not that familiar with Sriracha, I’d start with a couple of teaspoons and taste it before you add the full tablespoon. This will get a little hotter if it sits in the fridge, so keep that in mind.
If the shrimp are not as dry as you’d like them, put them between a double layer of paper towels and press down with the towel to absorb the extra moisture.
Serve the shrimp while they are still cold.
You can serve a platter of shrimp with the sauce on the side, or make individual shrimp cocktails.
Remember to provide some kind of dish to put the piece of shell from the tail.