In a medium saucepan combine 6 cups water, 1 tablespoon kosher salt, 1 teaspoon sugar, 1 bay leaf and 6 peppercorns. Slice the 1 fresh lemon in half and squeeze the juice of half the lemon into the pot, then add the squeezed half to the pot for additional aroma. Bring the mixture to a gentle simmer over medium heat.

Poach shrimp

When the poaching liquid is simmering (small bubbles, not rolling), add the 12 large gulf shrimp in a single layer. Poach just until the shrimp turn pink and opaque with a slight curl, about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

Immediately transfer the shrimp with a slotted spoon or spider into a bowl of 3 cups ice and cold water to stop the cooking and firm the texture. Let sit in the ice bath for 2 to 3 minutes until completely chilled.

Peel and chill

If shrimp were not pre-peeled or tails-on as desired, finish peeling and leave tails-on for presentation. Pat the shrimp dry with paper towels and refrigerate on a tray over ice or directly in the refrigerator until ready to serve (up to 1 hour). Reserve the remaining half lemon for serving and garnish.

Cocktail Sauce & Garnish

Make cocktail sauce

In a small bowl combine 1/2 cup ketchup, 2 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce and 1 dash hot sauce. Stir until smooth. Taste and adjust: add more horseradish for heat, more lemon for brightness, or a pinch more salt and pepper to balance. Optionally stir in 1/4 teaspoon smoked paprika for a smoky note.

Plate and garnish

Spoon the cocktail sauce into a small serving ramekin and place in the center of a chilled serving plate. Arrange the chilled shrimp in a ring around the ramekin with tails facing out for easy picking. Garnish with lemon wedges and a sprinkle of chopped fresh parsley if using. Serve immediately so shrimp remain cold; pass extra lemon wedges and more sauce if desired.