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Ingredients
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Shrimp
Cocktail sauce
To serve
Method
Shrimp
Prepare poaching liquid
In a medium saucepan, combine 4 cups water, 1 tablespoon kosher salt, 1 teaspoon sugar, 1 bay leaf, 6 peppercorns and the halved lemon. Bring to a gentle boil over medium-high heat.
Poach shrimp
Reduce heat to a simmer so the liquid is barely bubbling. Add the 4 jumbo shrimp (shell on). Poach until the shrimp are opaque and just firm, about 2 to 3 minutes depending on size. Do not overcook.
Shock shrimp
While shrimp cook, prepare an ice bath: 2 cups ice and cold water in a bowl. As soon as shrimp are done, transfer them with a slotted spoon to the ice bath to stop cooking. Chill for 3 minutes until cold through.
Peel and devein (optional)
When cool, peel the shrimp leaving the tails intact for presentation and remove the vein if present. Pat dry with paper towel and refrigerate until ready to serve.
Cocktail sauce
In a small bowl, combine 1/2 cup ketchup, 2 teaspoons prepared horseradish, 1 teaspoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce and 1 teaspoon hot sauce if using. Season with 1/4 teaspoon salt and a pinch (1/8 teaspoon) black pepper. Taste and adjust horseradish or lemon to preference. Chill briefly to let flavors meld, at least 10 minutes.