Ingredients

• 2 pounds large shrimp (21-25 count), shell-on
• 1 lemon, halved
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 1 tablespoon salt
• Ice water bath
• For the Cocktail Sauce:
• 1 cup ketchup
• 2 tablespoons prepared horseradish
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon hot sauce
• Lemon wedges, for serving

Instructions

1. Prepare the poaching liquid: Fill a large pot with water and add the lemon halves, bay leaves, peppercorns, and salt. Bring to a boil over high heat.
2. Prepare ice bath: While waiting for the water to boil, fill a large bowl with ice and cold water. Set aside.
3. Poach the shrimp: Add the shrimp to the boiling water. Cook for 2-3 minutes until the shrimp are pink and just cooked through. They should be opaque and slightly curled.
4. Shock in ice bath: Immediately drain the shrimp and transfer to the ice bath to stop cooking. Let cool completely, about 5 minutes.
5. Peel and devein: Remove the shells, leaving the tails intact for easy handling. Devein by making a shallow cut along the back and removing the dark vein.
6. Make the cocktail sauce: In a small bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Stir well and refrigerate until ready to serve.
7. Serve: Arrange the chilled shrimp on a platter of ice or a decorative serving dish. Serve with cocktail sauce and lemon wedges on the side.