In a large pot, combine 6 cups water, 1 tablespoon coarse salt, 2 bay leaves, 8 peppercorns and the halved lemon (squeeze half into the water, then add the spent half). Bring to a gentle boil over medium-high heat.

Poach shrimp

Once the liquid reaches a rolling simmer, add the shrimp in a single layer. Return to a simmer and poach until shrimp are opaque and curl into a loose 'C', about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

Prepare an ice bath (2 cups ice with enough cold water to cover). Using a slotted spoon, transfer shrimp immediately into the ice bath to stop cooking. Let chill 2 to 3 minutes until cold.

Dry and chill

Drain shrimp well on paper towels. Pat dry, then refrigerate for at least 15 minutes to ensure they are fully cold before serving. Reserve chilled shrimp until plating.

Cocktail Sauce

In a small bowl combine 3 tbs ketchup, 1.5 tbs prepared horseradish, 1 tbs fresh lemon juice, 1/2 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1/4 tsp smoked paprika, 1/4 tsp freshly ground black pepper and 1/4 tsp sea salt. Whisk until smooth and taste; adjust horseradish for heat or lemon for brightness. Chill at least 10 minutes to let flavors meld.

Garnish & Serving

Arrange chilled shrimp on a platter or individual glasses over a bed of crushed ice if desired. Place a small bowl of cocktail sauce in the center or in each glass.

Garnish with lemon wedges and a light sprinkle of chopped fresh parsley. If using fresh horseradish shavings, very thinly grate or shave about 1/2 tablespoon over the sauce or a couple shavings atop each shrimp for an extra bright bite.

Serve immediately. Squeeze lemon over shrimp just before eating and use cocktail sauce to taste.