Jumbo Shrimp Cocktail Recipe

Prepare an ice bath

Fill a large bowl with 4 cups of ice and enough cold water to cover the ice. Set aside. This will stop the shrimp from overcooking and keep them firm.

Place 4 cups (about 1 liter) of water in a medium saucepan along with 1 teaspoon kosher salt, 1 teaspoon black peppercorns, 1 bay leaf (if using) and the halved lemon (squeeze the lemon into the water, then toss halves in). Bring to a rolling simmer over medium-high heat.

Add the shrimp to the simmering liquid in a single layer. Do not boil vigorously; maintain a gentle simmer. Cook until shrimp turn pink and opaque and curl into a loose 'C', about 2–3 minutes depending on size. For jumbo shrimp (16–20), plan on ~2.5 minutes. Overcooking will make them tough.

Immediately use a slotted spoon to transfer the shrimp to the prepared ice bath to stop cooking. Let them sit 2–3 minutes until completely chilled.

Drain the shrimp well and pat dry with paper towels. If desired, chill in the refrigerator briefly before serving.

In a small bowl combine 1 tablespoon ketchup, 1 teaspoon prepared horseradish (add more for heat), 1 teaspoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, and a dash of hot sauce if using.

Season the sauce with 1/8 teaspoon salt, 1/16 teaspoon black pepper and 1/4 teaspoon smoked paprika if using. Stir until smooth and taste; adjust horseradish or hot sauce to increase heat or ketchup to mellow.

Cover and chill sauce until ready to serve (can be made ahead up to 2 days).

Arrange chilled shrimp on a platter or on individual serving glasses with a small bowl of cocktail sauce in the center or inside each glass. Place lemon wedges around the shrimp.

Sprinkle chopped fresh parsley over the platter if using. Serve immediately. Each serving is roughly 4–6 jumbo shrimp depending on size; this recipe yields about 4 servings.