Ingredients:

  • 1 pound Jumbo Shrimp (16/20 count), raw, peeled, and deveined (tail on is traditional)
  • 6 cups Water
  • 1 whole Lemon, sliced
  • 2 Bay Leaves
  • 1 teaspoon Whole Black Peppercorns
  • 1 tablespoon Kosher Salt
  • 1/2 cup High quality Ketchup
  • 2 to 4 tablespoons Prepared Horseradish (drained, refrigerated type)
  • 2 tablespoons Freshly squeezed Lemon Juice
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Hot Sauce (e.g., Tabasco)
  • Sea Salt and Fresh Black Pepper, to taste
  • Ice, as needed (for ice bath and serving)
  • 4 Lemon wedges, for garnish

Instructions:

  1. In a large pot, combine the 6 cups of water, salt, lemon slices, bay leaves, and peppercorns. Bring the liquid to a rolling boil over high heat.
  2. Once boiling, reduce the heat immediately to a gentle simmer. Add the peeled and deveined shrimp. Cook for exactly 2-3 minutes, until the shrimp curl into a gentle 'C' shape and turn fully pink and opaque. Do not overcook.
  3. Immediately remove the shrimp using a slotted spoon and plunge them directly into a large bowl filled with ice water (an ice bath). This rapid temperature drop stops the cooking process instantly and ensures the shrimp stay snappy and tender.
  4. Once fully cooled (about 5 minutes), remove the shrimp from the ice bath and pat them thoroughly dry with paper towels. Refrigerate the shrimp uncovered for at least 30 minutes.
  5. In a medium bowl, whisk together the ketchup, prepared horseradish, lemon juice, Worcestershire sauce, and hot sauce.
  6. Taste the sauce and adjust the heat (more horseradish/hot sauce) and acidity (more lemon juice) as needed. Season lightly with salt and pepper.
  7. Arrange the chilled shrimp on a platter or individually in cocktail glasses over ice. Serve immediately with the homemade cocktail sauce and lemon wedges.