Ingredients

Scale

For the Shrimp:

1 lb large shrimp (16–20 count), peeled and deveined, tails on
1 lemon, halved
1 teaspoon salt
1/2 teaspoon black peppercorns
2 cloves garlic, smashed
1 bay leaf
Ice (for chilling)

For the Cocktail Sauce:

1/2 cup ketchup
2 tablespoons prepared horseradish (more or less to taste)
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Dash of hot sauce (optional)
Salt to taste

Instructions

1. Prepare an ice bath

Fill a large bowl with ice and water. Set aside to chill shrimp quickly after cooking.

2. Cook the shrimp

In a pot, bring 4 cups of water to a boil with lemon halves, salt, peppercorns, garlic, and bay leaf. Simmer for 5 minutes.
Add the shrimp and cook for 2–3 minutes, or until just pink and opaque. Don’t overcook.

3. Chill the shrimp

Immediately transfer cooked shrimp to the ice bath to stop cooking. Let chill for 5–10 minutes, then drain and pat dry.

4. Make the cocktail sauce

In a bowl, mix ketchup, horseradish, lemon juice, Worcestershire, and hot sauce. Adjust horseradish to desired heat level.

5. Serve

Arrange shrimp over crushed ice or a chilled platter. Serve with cocktail sauce and lemon wedges.