Shrimp Cocktail Recipe

Make sauce

In a medium bowl combine 1 cup ketchup, 3 tsp prepared horseradish, 2 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper. Whisk until smooth and taste; adjust horseradish for heat, lemon for brightness, or hot sauce for spice. Cover and chill in refrigerator at least 30 minutes to let flavors meld.

Prepare poaching liquid

In a large pot combine 8 cups water, 2 tbsp coarse salt, juice of 1/2 the lemon and the lemon halves, 2 bay leaves and 8 peppercorns. Bring to a gentle boil over high heat.

Poach shrimp

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

Shock shrimp

While shrimp cook, prepare an ice bath by filling a large bowl with 4 cups ice and cold water. As soon as shrimp are cooked, immediately transfer them with a slotted spoon to the ice bath to stop cooking. Chill for 3 to 5 minutes until completely cold.

Dry and chill

Drain the shrimp well on a wire rack or paper towels. Pat dry gently to remove excess water. Cover and refrigerate for at least 15 minutes so shrimp are well chilled before serving.

Arrange chilled shrimp around a shallow bowl or platter with the chilled cocktail sauce in the center. Sprinkle 2 tbsp chopped parsley over shrimp and place 4 lemon wedges around platter. Serve immediately, allowing guests to dip shrimp into sauce. Leftover sauce will keep refrigerated in an airtight container for up to 5 days; shrimp are best eaten same day.