For the Shrimp:
1 pound large shrimp, peeled and deveined, tails left on
1 lemon, halved
1 teaspoon black peppercorns
1 bay leaf
For the Cocktail Sauce:
1 cup ketchup
2 tablespoons prepared horseradish, or to taste
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce, or to taste
Salt and pepper to taste
For Garnish:
Lemon slices
Fresh parsley or dill
1
Cook the Shrimp:
Fill a large pot with water, add the lemon halves, peppercorns, and bay leaf, and bring to a boil.
Add the shrimp and cook until they are pink and opaque, about 2-3 minutes.
Immediately transfer the shrimp to a bowl of ice water to stop the cooking process and keep them firm.
Once cooled, drain and refrigerate the shrimp until ready to serve.
2
Prepare the Cocktail Sauce:
In a bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Adjust the seasonings to taste.
Chill the sauce in the refrigerator until ready to serve.
3
Serve:
Arrange the chilled shrimp on a platter with lemon slices and a bowl of cocktail sauce in the center.
Garnish with fresh parsley or dill.
Ingredients
For the Shrimp:
1 pound large shrimp, peeled and deveined, tails left on
1 lemon, halved
1 teaspoon black peppercorns
1 bay leaf
For the Cocktail Sauce:
1 cup ketchup
2 tablespoons prepared horseradish, or to taste
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce, or to taste
Salt and pepper to taste
For Garnish:
Lemon slices
Fresh parsley or dill