In a medium saucepan combine 2 cups water, 1 cup white wine, 1 tablespoon kosher salt, 1 bay leaf, 8 peppercorns and the halved lemon (squeeze one half into the pot, drop both halves in). Bring to a gentle simmer over medium heat.

Poach shrimp

Once the poaching liquid is simmering (not a rolling boil), add the shrimp in a single layer. Cook until shrimp are opaque and just curl, about 2 to 3 minutes depending on size. Do not overcook.

Shock and chill

Using a slotted spoon, immediately transfer shrimp to a bowl of ice water (use about 2 cups ice with cold water) to stop cooking. Let chill 3 to 5 minutes until cold. Drain and pat shrimp dry with paper towels. Refrigerate until ready to serve.

Gin Cocktail Sauce

Combine sauce ingredients

In a small bowl whisk together 3 tablespoons ketchup, 2 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, and 1 tablespoon dry gin until smooth.

Season and adjust

Stir in 1 teaspoon Worcestershire sauce, 3 drops hot sauce, and 1 teaspoon smoked paprika. Taste and adjust heat with additional horseradish or hot sauce as desired. Finish with a pinch of sea salt and a pinch of freshly ground black pepper.

Chill

Cover and refrigerate the sauce at least 15 minutes to let flavors meld; the gin aroma will integrate and mellow in the cold.

Serve & Garnish

Arrange the chilled shrimp around a small bowl of the gin cocktail sauce on a platter filled with crushed ice or individual cocktail glasses with ice. Garnish with lemon wedges and a sprinkle of chopped fresh parsley. Serve immediately.