Ingredients:

  • 1 kg jumbo shrimp (16/20 count), peeled and deveined, tail-on
  • 2 liters water
  • 1 large lemon, halved and juiced
  • 1 medium yellow onion, quartered
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • 2 tbsp sea salt
  • 240 ml chili sauce or high-quality ketchup
  • 3 tbsp prepared horseradish
  • 1 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1/2 tsp hot sauce
  • 4 cups ice cubes

Instructions:

  1. In a large 5-quart stockpot, combine water, lemon halves and juice, onion, garlic, bay leaves, peppercorns, and sea salt. Bring to a boil over high heat.
  2. Once boiling, immediately reduce heat to low and let the aromatics simmer for 5 minutes to infuse the liquid into a court bouillon.
  3. Turn off the heat entirely and remove the pot from the burner. Immediately add the raw shrimp to the hot liquid and stir once.
  4. Cover the pot and let the shrimp steep for 3 to 5 minutes until they turn pink and opaque, forming a gentle 'C' shape.
  5. Prepare an ice bath in a large bowl. Use a slotted spoon to transfer the shrimp from the hot liquid directly into the ice water to stop the cooking process.
  6. In a small bowl, whisk together the chili sauce, horseradish, 1 tablespoon lemon juice, Worcestershire sauce, and hot sauce.
  7. Drain the chilled shrimp and serve immediately with the prepared cocktail sauce.