In a medium saucepan combine 4 cups water, 1 tablespoon kosher salt, 1 teaspoon sugar, 1/2 a lemon (halved and gently crushed), 1 bay leaf and 6 peppercorns. Bring to a gentle simmer over medium heat.

Poach shrimp

Once the poaching liquid is simmering (small bubbles, not a rolling boil), add the 4 jumbo shrimp in a single layer. Poach for 2½–3 minutes, until the shrimp are opaque, pink and just firm. Do not overcook.

Shock and chill

While the shrimp cook, fill a bowl with 2 cups ice and a splash of water. As soon as the shrimp are done, use a slotted spoon to transfer them immediately to the ice bath to stop cooking. Chill for 5 minutes until fully cold. Drain and pat dry gently with paper towel. Refrigerate until ready to plate.

Cocktail Sauce

Mix sauce

In a small bowl combine 1/2 cup ketchup, 2 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce and 1 teaspoon hot sauce (optional). Stir until smooth and taste; add a pinch of salt if needed.

Finish and garnish

If using, fold in 1 teaspoon chopped fresh parsley. Transfer sauce to a small chilled ramekin and sprinkle a light dusting (1/8 teaspoon) of smoked paprika on top for color.

To Serve

Arrange 4 chilled jumbo shrimp around the rim of a small plate or cocktail glass with the ramekin of cocktail sauce in the center. Add 2 lemon wedges and garnish with parsley sprigs. Serve immediately while shrimp are cold.