Shrimp Cocktail with Cocktail Sauce

Devein the shrimp by splitting open the backside with kitchen shears or a sharp knife.

Leave the shells on the shrimp for added flavor.

Heat a large saucepan of water over high heat to bring it to a boil.

Season the boiling water with 1 tablespoon of salt and 1 teaspoon of whole black peppercorns.

Squeeze the juice from 1 lemon into the water and toss in the peel.

Prepare an ice bath with 2-3 cups of ice cubes and 2-3 cups of cold water.

Once the water is boiling, add in the shrimp carefully to avoid splashing.

Cook the shrimp for 2-3 minutes until they turn pink.

Use a slotted spoon to remove the shrimp from the boiling water and transfer them to the ice bath to stop the cooking process.

Peel the shrimp by removing the legs and then the rest of the peel, leaving the tail on if desired.

Chill the shrimp until ready to serve.

For the cocktail sauce, combine 1 cup of ketchup or chili sauce, 1/4 cup of freshly squeezed lemon juice, 1 tablespoon of Worcestershire sauce, 1 tablespoon of prepared horseradish, and a couple shots of Tobasco sauce in a bowl and whisk together.

Serve the cocktail sauce in a small glass bowl or margarita glass.

Equipment Needed

Spice Level: