Ingredients:

  • 1.5 lbs large shrimp (21-25 count), peeled and deveined
  • 8 cups water
  • 2 tbsp kosher salt
  • 1 lemon, halved
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 1 cup ketchup
  • 2-4 tbsp prepared horseradish
  • 2 tbsp lemon juice, freshly squeezed
  • 1 tbsp Worcestershire sauce
  • ½ tsp hot sauce
  • Pinch of salt
  • Pinch of black pepper
  • Lemon wedges (optional)
  • Fresh parsley sprigs (optional)

Instructions:

  1. Bring water, salt, lemon halves, bay leaf, and peppercorns to a boil in a large pot. Add the shrimp and cook until pink and opaque, about 2-3 minutes.
  2. Immediately transfer the cooked shrimp to an ice bath to stop the cooking process. Let them chill for at least 15-20 minutes.
  3. In a small mixing bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper until well combined. Adjust seasoning to taste.
  4. Drain the chilled shrimp well. Arrange the shrimp around the rim of cocktail glasses or small bowls.
  5. Spoon or pour the cocktail sauce into the center of each glass. Garnish with lemon wedges and parsley sprigs (if using). Serve immediately.