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Ingredients
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Shrimp
Cocktail Sauce
Garnish & Service
Method
Shrimp
Prepare poaching liquid
In a large pot, combine 8 cups water, 1 tablespoon kosher salt, 1 teaspoon black peppercorns and 2 bay leaves. Cut the lemon in half and squeeze the juice into the pot, then add the spent lemon halves. Bring the mixture to a gentle simmer over medium heat (do not vigorously boil).
Cook shrimp
Once the poaching liquid reaches a gentle simmer, add the jumbo shrimp in a single layer. Cook until shrimp are opaque and firm and curl into a loose C shape, about 2.5–4 minutes depending on size (16/20 shrimp will take ~3 minutes). Do not overcook.
Shock shrimp
While the shrimp cook, prepare an ice bath by filling a large bowl with the 4 cups of ice and cold water. As soon as the shrimp are cooked, use a slotted spoon to transfer them immediately into the ice bath to stop cooking. Chill for at least 5 minutes until cold throughout.
Peel and chill
If not already peeled and deveined, finish peeling leaving tails on. Pat shrimp dry with paper towels and refrigerate on a tray covered until serving. Reserve a few shrimp whole for presentation if plating individually.
Cocktail Sauce
Mix base
In a medium bowl, combine 1 cup ketchup with 2 teaspoons prepared horseradish. Stir until smooth.
Season
Add 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce and 1 teaspoon smoked paprika. Whisk to combine. Taste and adjust heat by adding more horseradish or hot sauce if desired.
Finish
Season with 1 teaspoon freshly ground black pepper and optional 1 tablespoon finely chopped chives. Chill at least 20 minutes to let flavors meld. Keep refrigerated until ready to serve. Provide extra horseradish on the side for guests who want extra kick.
Garnish & Service
Plate 6 shrimp per serving on a chilled platter or individual cocktail glasses over a small bed of crushed ice. Spoon cocktail sauce into a small bowl or fill a serving well in the center. Arrange lemon wedges and parsley or chive sprigs around the shrimp. Sprinkle a little coarse sea salt on the lemon wedge if desired.
Serve immediately chilled. Guests should squeeze lemon over shrimp and dip into cocktail sauce. Leftover shrimp keep 24 hours refrigerated; store sauce separately for up to 3 days.