Shrimp Cocktail - Martha Stewart

Cover a rimmed baking sheet with ice to cool down shrimp.

In a large stockpot, combine 12 cups water, carrot, celery, thyme, 1 tablespoon salt, and peppercorns.

Cut one lemon in half; squeeze half the juice into the water and add the rind.

Cut remaining 1 1/2 lemons into small wedges for serving; set aside.

Bring water to a boil.

Add shrimp, cover, and remove from heat.

Let stand until shrimp are bright pink and curled, about 3 to 5 minutes.

Drain and transfer shrimp to prepared tray of ice to cool completely.

Once cool, shrimp can be refrigerated in an airtight container up to 2 days.

Meanwhile, whisk together all cocktail sauce ingredients until combined.

Cocktail sauce can be made ahead; refrigerate in an airtight container up to 1 week.

Peel shrimp, leaving tails intact if desired.

Using a paring knife, make a shallow cut along backs of shrimp to remove vein.

Arrange shrimp neatly on a platter, shingling them slightly to make a pattern, and serve chilled with cocktail sauce and reserved lemon wedges on the side.

Equipment Needed

Spice Level: