1. Bring water to a boil.

2. Add shrimp; cook for 3 minutes or until the shrimp turn pink.

3. Drain and rinse with cold water to stop the cooking process.

4. Peel and devein the shrimp.

5. Chop two-thirds of the shrimp, leaving remaining shrimp whole.

6. Cover and chill both in the refrigerator.

7. Meanwhile; beat cream cheese at medium speed with an electric mixer until creamy.

8. Add sour cream, onion salt, and red pepper, beating until smooth.

9. Gently fold in the chopped shrimp.

10. Place the shrimp and cream cheese mixture onto a serving platter, shaping into a 5-inch circle.

11. Cover and chill at least 30 minutes.

12. Combine chili sauce, Worcestershire sauce, lemon juice, and horseradish; stir well.

13. Spread over the cream cheese round.

14. Decorate the top with the whole shrimp.

15. Garnish with lemon slices, if desired.