In a large pot, combine 2 liters water, 2 tablespoons kosher salt, 1 tablespoon granulated sugar, 2 bay leaves, 1 teaspoon peppercorns and the halved lemon (squeezed into the pot and then drop halves in). Bring to a rolling boil over high heat.

Poach shrimp

Once the poaching liquid reaches a full boil, reduce heat so liquid is at a gentle boil. Add the shrimp in a single layer and cook just until opaque and firm, about 2 to 3 minutes depending on size (16/20 should take ~2.5 minutes). Do not overcook.

Shock and chill

Immediately transfer the cooked shrimp to a large bowl filled with the prepared ice and 4 cups cold water to stop cooking. Let shrimp chill for at least 5 minutes until cold through. Drain and pat dry with paper towels. Refrigerate until ready to serve.

House Cocktail Sauce

In a medium bowl, combine 3 tablespoons ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk until smooth. Taste and adjust horseradish or hot sauce for heat or lemon for brightness. Chill at least 15 minutes to let flavors meld.

House Remoulade

In a small bowl, stir together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon prepared horseradish, 1 tablespoon chopped capers, 1 tablespoon chopped cornichons or dill pickles, 1 teaspoon fresh lemon juice, 1/2 teaspoon Cajun seasoning, 1/4 teaspoon smoked paprika, 1 tablespoon finely chopped parsley, 1/4 teaspoon hot sauce (optional), 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth and well combined. Taste and adjust seasoning, adding more lemon for brightness or hot sauce for heat. Cover and refrigerate at least 15 minutes.

Assemble & Serve

Fill a shallow serving platter with 1–2 cups crushed ice. Neatly arrange the chilled shrimp around small ramekins containing the cocktail sauce and remoulade (reserve extra sauce in the refrigerator). Garnish the platter with lemon wedges and parsley sprigs.

Serve immediately, instructing guests to squeeze lemon over shrimp before dipping. Leftover shrimp keep refrigerated up to 24 hours; sauces keep up to 5 days refrigerated in airtight containers.