Fresh Shrimp Cocktail Recipe

Make poaching liquid

In a large pot, combine 6 cups water, 2 tbsp kosher salt, 1 tbsp granulated sugar, 1 bay leaf, 6 black peppercorns and the halved lemon (cut side down). Bring to a gentle simmer over medium heat.

Poach shrimp

Once the poaching liquid simmers, reduce heat so the surface is barely moving. Add the shrimp in a single layer and cook just until they turn pink and opaque, about 2 to 3 minutes (depending on size). Overcooking will make them tough.

Shock shrimp

Immediately transfer the cooked shrimp to a large bowl filled with 4 cups ice and 1 cup cold water to stop cooking. Let cool completely for 3 to 5 minutes, then drain and pat dry with paper towels. Refrigerate until ready to serve.

Combine 3 tbsp ketchup, 2 tbsp prepared horseradish, 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp smoked paprika, 1 tsp salt and 1 tsp freshly ground black pepper in a small bowl. Whisk until smooth and taste; adjust horseradish for heat or lemon for brightness. Chill for at least 15 minutes to let flavors meld.

Grill lemon

Heat a grill pan or outdoor grill to medium-high. Sprinkle cut side of the reserved lemon wedge with coarse sea salt. Place cut side down on the hot grill and cook until caramelized and charred in spots, about 2 minutes. Remove and let cool slightly.

Arrange chilled shrimp on a platter around a small bowl of the house cocktail sauce (or portion into individual cocktail glasses). Place the grilled lemon on the platter and sprinkle chopped parsley over the shrimp. Serve immediately. Use the grilled lemon to squeeze over shrimp just before eating for a bright, smoky finish.