Shrimp Recipe

Prepare shrimp

If not already done, peel and devein the shrimp leaving tails on. Pat each shrimp dry with paper towels to remove surface moisture — this helps seasoning adhere and keeps texture firm.

Season

Place shrimp in a small bowl. Drizzle with 1 tsp extra-virgin olive oil and toss to coat. Sprinkle 1 tsp sea salt, 1/4 tsp freshly ground black pepper, and 1 tablespoon Old Bay seasoning evenly over shrimp. Toss gently so each shrimp is coated.

Chill briefly (optional)

If serving on the raw bar (chilled), cover and refrigerate for 10–15 minutes to let flavors meld and to fully chill the shrimp. Do not exceed 30 minutes to avoid texture changes.

Prepare a serving bed: pack a shallow platter or individual cocktail glasses with crushed ice (about 2 cups). Arrange the chilled, seasoned jumbo shrimp on top of the ice in a fan or circular pattern with tails outward.

Place 1/4 cup cocktail sauce in a small ramekin or in the center of the platter for dipping. Garnish shrimp with finely chopped parsley (1 tbsp) and tuck lemon wedges (2) or the remaining half lemon cut into wedges around the shrimp.

Serve immediately from the raw bar with small forks or picks. Instruct guests to squeeze lemon over shrimp or dip into cocktail sauce as desired.