Shrimp Cocktail Recipe

Prepare poaching liquid

In a medium saucepan, combine 2 cups water, 1 tablespoon kosher salt, 1 bay leaf and the juice of half a lemon (about 1 tablespoon). Bring to a gentle simmer over medium heat.

Cook shrimp

Add shrimp to the simmering liquid in a single layer. Cook just until shrimp turn pink, opaque, and curl into a C-shape, about 2–3 minutes depending on size. Avoid overcooking.

Shock shrimp

Prepare an ice bath (3 cups ice and enough cold water to cover). Using a slotted spoon, transfer shrimp immediately into the ice bath to stop cooking. Let cool 2–3 minutes, then drain and pat dry. Reserve tails-on for presentation.

In a small bowl, whisk together 1 cup mayonnaise, 2 grated garlic cloves, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon olive oil until smooth. Season with 1 teaspoon salt and 1/4 teaspoon black pepper; taste and adjust seasoning. Chill until ready to serve.

In a small bowl, combine 1/2 cup ketchup, 2 tablespoons prepared horseradish, 2 teaspoons Crystal hot sauce, 1 teaspoon Worcestershire sauce and 1 teaspoon fresh lemon juice. Stir until smooth. Taste and add additional hot sauce or horseradish if you want more heat. Chill until serving.

Arrange 3 cups shredded lettuce (shrettuce) evenly on a serving platter or individual cocktail glasses. Spoon 1–2 tablespoons garlic aioli and 1–2 tablespoons crystal cocktail sauce into small ramekins or spoon onto the platter as dipping sauces.

Neatly fan or circle the chilled shrimp around the ramekins or over the lettuce with tails facing outward for presentation. Garnish with lemon wedges and sprinkle chopped parsley over the lettuce if using.

Serve immediately, instructing guests to squeeze lemon over shrimp and dip into garlic aioli or crystal cocktail sauce as desired.