Shrimp Cocktail Recipe

Prepare poaching liquid

In a medium saucepan combine 6 cups water, 1 tablespoon kosher salt, the juice of half the lemon (reserve other half for serving), the spent lemon half, bay leaf and peppercorns. Bring to a gentle simmer over medium heat—do not boil vigorously.

Cook shrimp

When the liquid simmers, add the shrimp in a single layer. Cook just until the shrimp turn pink and opaque and curl into a loose C (about 2–3 minutes for jumbo shrimp). Do not overcook.

Ice bath shock

Immediately transfer shrimp with a slotted spoon to a bowl of ice and 3 cups cold water to stop cooking. Let sit 2 minutes until fully chilled, then drain and pat shrimp dry with paper towels. Refrigerate until ready to serve.

In a small bowl whisk together 3 tablespoons ketchup, 1 teaspoon prepared horseradish, 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 2 drops hot sauce and 1 teaspoon smoked paprika. Season with a pinch of kosher salt and black pepper to taste. Taste and adjust horseradish and hot sauce for desired heat. Chill at least 10 minutes to let flavors meld.

In a medium bowl combine the seeded, finely diced tomato, 1/4 small red onion, 2 tablespoons chopped cilantro, 1 teaspoon lime juice and 1/2 minced jalapeño. Season with 1/4 teaspoon kosher salt and a pinch of black pepper. Stir gently and let rest 5–10 minutes at room temperature to marry flavors; taste and adjust salt or lime.

Dice the ripe avocado just before serving and toss gently with a tiny squeeze of reserved lemon juice (about 1/2 teaspoon) to prevent browning and add brightness. Season with a light pinch of salt.

To serve: Spoon 1–2 tablespoons of special cocktail sauce into individual serving glasses or on a platter. Arrange chilled shrimp around or over the sauce with tails out. Add a tablespoon of pico de gallo beside or on top of the shrimp, and place diced avocado adjacent. Garnish with microgreens or cilantro sprigs and a lemon wedge. Serve immediately.

If making ahead: keep shrimp chilled, sauce refrigerated, and pico refrigerated separately. Assemble within 30 minutes of serving to preserve avocado color and shrimp texture.