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Ingredients
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Shrimp
Cocktail Sauce
Garnish & Service
Method
Shrimp
Prepare poaching liquid
In a large pot combine 6 cups water, 1 tablespoon coarse kosher salt, 1 teaspoon sugar, 1 bay leaf, 6 peppercorns and the juice of 1 lemon (about 2 tablespoons). Bring to a gentle simmer over medium-high heat until aromatic, about 5 minutes. Do not boil vigorously.
Poach shrimp
Add the prepared shrimp in a single layer to the gently simmering liquid. Adjust heat so the liquid stays at a gentle simmer. Cook until shrimp are opaque and just curl into a loose C, about 2 to 3 minutes (depending on size). Do not overcook or they will become firm and rubbery.
Shock shrimp
While shrimp cook, fill a large bowl with 4 cups ice and 1 cup cold water to create an ice bath. Using a slotted spoon or strainer, transfer shrimp immediately into the ice bath to stop cooking. Let chill until completely cooled, about 5 minutes.
Dry and chill
Remove shrimp from ice bath and pat dry with paper towels. Refrigerate on a tray, uncovered, for 10–15 minutes to firm slightly and chill thoroughly before serving.
Cocktail Sauce
In a medium bowl combine 1 cup ketchup, 3 teaspoons prepared horseradish, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 2 dashes hot sauce and 1 teaspoon smoked paprika. Whisk until smooth.
Season to taste with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust acidity or heat by adding more lemon juice, horseradish, or hot sauce as desired. Chill in the refrigerator for at least 15 minutes to allow flavors to meld.
Garnish & Service
Prepare service: If desired, rim the serving glasses or bowls with a lemon wedge and dip in coarse sea salt. Place a small bowl of cocktail sauce in the center of a shallow platter.
Serve immediately while shrimp are chilled. Leftover shrimp and sauce can be stored separately in airtight containers in the refrigerator for up to 2 days.