In a large saucepan, combine water, white wine, kosher salt, bay leaves, peppercorns, parsley stems and the halved lemon (squeeze one half into the pot then toss both halves in). Bring to a gentle simmer over medium heat. Do not boil vigorously; you want a steady simmer.

Once the liquid is simmering, add the shrimp in a single layer. Turn the heat down so the liquid is barely bubbling. Poach the shrimp until just opaque and firm to the touch, about 2 to 3 minutes for jumbo shrimp (16/20). Do not overcook.

Using a slotted spoon, immediately transfer the shrimp to an ice bath (bowl of ice and water) to stop cooking and chill quickly, about 2 minutes. This keeps the texture tender and makes them easy to peel if needed.

When chilled, drain the shrimp and pat dry. Keep refrigerated until plating.

Cocktail Sauce

In a small bowl, whisk together ketchup, prepared horseradish, lemon juice, Worcestershire, hot sauce (if using), smoked paprika and kosher salt until smooth and well combined.

Taste and adjust: add more horseradish for heat or a dash more lemon for brightness. Refrigerate until ready to serve.

Herb Aioli

In a small bowl, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, chopped parsley and chives, and olive oil. Stir until smooth.

Season with kosher salt and freshly ground black pepper. Taste and adjust acidity with a little extra lemon juice if desired. Refrigerate until serving to allow flavors to meld.

To Serve

Fill a shallow platter or individual cocktail glasses with crushed ice to form a cold bed. Arrange chilled shrimp around small bowls of cocktail sauce and herb aioli, tails draped over the rim for easy picking.

Garnish with lemon wedges and parsley sprigs. Serve immediately while shrimp are cold and sauces chilled.