In a large pot combine 2 liters water, 2 tablespoons kosher salt, juice of the halved lemon plus the squeezed lemon shells, 2 bay leaves, 1 teaspoon black peppercorns and the optional celery stalk (roughly chopped). Bring the liquid to a gentle boil over high heat.

Poach shrimp

When the liquid reaches a full boil, reduce heat so it is at a steady simmer. Add the shrimp in a single layer and cook just until the shrimp turn pink and are opaque throughout — about 2 to 3 minutes for jumbo shrimp (16/20). Do not overcook.

Shock shrimp

Immediately remove the shrimp with a slotted spoon into a large bowl filled with the ice and water (use the 4 cups ice) to stop cooking and chill completely, about 3 minutes. This keeps the texture firm and bright.

Peel and chill

Once cold, drain the shrimp and peel (if shells were left on) leaving the tails on for presentation. Pat shrimp dry with paper towels and keep refrigerated on ice or in the refrigerator until ready to serve.

Cocktail sauce

In a small bowl combine 3 tablespoons ketchup, 2 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 3 drops hot sauce, 1 teaspoon smoked paprika, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Whisk until smooth and taste; adjust heat by adding more horseradish or hot sauce and balance acidity with an extra 1/2 teaspoon lemon juice if desired.

Cover and refrigerate the sauce for at least 15 minutes to let flavors meld. Just before serving, stir in chopped fresh chives (1 tablespoon) and adjust seasoning again if necessary.

To serve

Fill a shallow serving platter or individual cocktail glasses with crushed ice (about 4 cups). Arrange chilled shrimp around the edge with tails up for easy picking, leaving a well in the center.

Spoon the cocktail sauce into a small bowl and place in the center of the platter (or divide into individual ramekins). Garnish the sauce and shrimp platter with lemon wedges and a sprinkle of extra chopped chives.

Serve immediately while shrimp are cold. Provide small forks or toothpicks for guests to dip shrimp into the sauce.