Prepare a large pan of ice-water for immersing the hot shrimp into, set aside.

In a saucepan over medium-high heat, add the water and salt and bring to a boil. Remove the saucepan from the heat and add the shrimp and allow to poach until barely pink, about 4-5 minutes. Pour the water and shrimp into a colander to drain, then immediately plunge the drained shrimp into the prepared bowl of ice water to stop the cooking process. Allow to cool in the ice water, then drain and place on a double thickness of paper towels, patting them dry with additional paper towels.

While the shrimp are cooling, add 2 tablespoons of cocktail sauce to each miniature container and hang a cooled shrimp over the side. Garnish with a feathery snip of fresh dill, arrange the appetizers on a tray and serve.