In a large saucepan or pot combine 8 cups water, kosher salt, peppercorns and bay leaves. Squeeze the halved lemon into the water and drop the halves in as well. Bring to a gentle boil over high heat.

Poach shrimp

Once the liquid reaches a rolling boil, reduce heat so liquid is at a simmer. Add the shrimp in a single layer and cook just until pink and opaque, about 2 to 3 minutes depending on size (jumbo shrimp may take 3 minutes). Do not overcook.

Shock shrimp

Prepare a large bowl with the 4 cups of ice and cold water. Using a slotted spoon, transfer the cooked shrimp immediately to the ice bath to stop cooking. Chill for 3 to 5 minutes until shrimp are completely cold.

Drain and chill

Drain shrimp well on paper towels. Refrigerate on a tray, tails-up if plating individually, until ready to serve. Reserve chilled.

Cocktail Sauce

In a medium bowl combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, salt and black pepper. Whisk until smooth and taste—adjust horseradish for heat and lemon or salt to balance. Chill at least 20 minutes to let flavors meld.

Remoulade

Whisk together mayonnaise, Dijon and whole-grain mustards, chopped capers, minced cornichons/pickles, lemon juice, hot sauce, paprika, chopped parsley, salt and pepper in a small bowl until well combined. Taste and adjust acidity with a little more lemon if needed. Chill until service.

To Serve

Fill a serving platter or individual cocktail glasses with a layer of crushed ice for presentation. Arrange chilled shrimp around small bowls of cocktail sauce and remoulade (or place a dollop of each sauce in the center of individual glasses). Garnish with lemon wedges and parsley sprigs.

Serve immediately, allowing guests to dip shrimp tails-first into sauces. Leftover shrimp keep in an airtight container up to 2 days.