Ingredients:

  • 1 pound (450 g) large shrimp, peeled and deveined (U.S. #16-20 size)
  • 1 tablespoon (15 mL) Old Bay seasoning
  • 1 lemon, halved
  • 4 cups (960 mL) water
  • 1/2 cup (120 mL) ice
  • 1 cup (240 mL) ketchup
  • 2 tablespoons (30 mL) horseradish sauce
  • 1 tablespoon (15 mL) Worcestershire sauce
  • 1 teaspoon (5 mL) lemon juice
  • Dash of hot sauce (to taste)
  • 1 ripe avocado
  • 1/4 cup (60 mL) sour cream
  • 1 tablespoon (15 mL) lime juice
  • Salt and pepper to taste

Instructions:

  1. In a large pot, bring water and half a lemon to a boil.
  2. Add Old Bay seasoning and shrimp; cook until pink and opaque (about 3-5 minutes).
  3. Remove shrimp with a slotted spoon and place in an ice bath to stop cooking.
  4. In a mixing bowl, combine ketchup, horseradish sauce, Worcestershire sauce, lemon juice, and hot sauce. Whisk until smooth; adjust seasoning to taste.
  5. In another bowl, mash the avocado with a fork. Stir in sour cream, lime juice, salt, and pepper until smooth.
  6. Arrange cooled shrimp on a serving platter. Serve with cocktail and avocado sauces in small bowls alongside.
  7. Refrigerate the platter for at least 30 minutes before serving for maximum freshness.