Shrimp Cocktail Recipe

Prepare an ice bath in a large bowl by combining 4 cups ice with 4 cups cold water (or enough to cool shrimp quickly). Set aside.

In a medium saucepan combine 1.5 liters water, 1.5 tsp kosher salt, 1 bay leaf and the halved lemon (squeezed into the water, then add the spent halves). Bring to a gentle boil over high heat.

Reduce heat to maintain a simmer. Add shrimp in a single layer, cook until just opaque and firm — about 2 to 3 minutes depending on size. Do not overcook.

Using a slotted spoon, transfer shrimp immediately into the ice bath to stop cooking. Chill until completely cool, about 5 minutes.

Drain shrimp well and pat dry with paper towels. Refrigerate until ready to serve. Keep tails on for presentation.

In a small bowl combine 3/4 cup ketchup, 3 tbsp prepared horseradish, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1 tbsp fresh lemon juice and 1/4 tsp smoked paprika.

Whisk until smooth and taste; adjust heat or horseradish to preference. Season with 1/4 tsp salt if needed. Chill until service to let flavors meld.

In a small bowl combine 1/2 cup mayonnaise, 1 minced garlic clove, 2 tbsp finely chopped parsley, 1 tbsp finely chopped chives, 1 tsp lemon juice and 1 tsp olive oil.

Stir until smooth, season with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust acidity or seasoning. Cover and chill until service.

Fill a shallow serving bowl or platter with 2 cups crushed ice or ice cubes to keep shrimp chilled.

Arrange chilled shrimp around the rim of the serving bowl or on a platter with a small bowl of cocktail sauce and a small bowl of herb aioli in the center.

Garnish with lemon wedges and parsley sprigs. Serve immediately so shrimp stay cold; provide small forks or tongs and extra lemon for squeezing.