Ingredients:

  • 8 cups water
  • 1 lemon, halved
  • 2 bay leaves
  • 1 tbsp Old Bay seasoning
  • 1 tbsp coarse salt
  • 1 lb jumbo shrimp, peeled and deveined (tail-on)
  • 1 lb crushed ice
  • 4 cups cold water
  • 1 cup ketchup
  • 3 tbsp prepared horseradish (drained)
  • 1 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1/2 tsp hot sauce
  • 1/4 tsp black pepper

Instructions:

  1. Fill a large stockpot with water and add the lemon halves, bay leaves, Old Bay, and salt. Bring to a boil, then immediately reduce heat to a low simmer.
  2. Carefully add the shrimp to the simmering liquid. Cook for 2 to 3 minutes until they turn opaque and pearly pink and curl into a 'C' shape.
  3. Immediately remove shrimp with a slotted spoon and plunge them into an ice bath prepared with crushed ice and cold water. Chill for at least 10 minutes.
  4. In a small bowl, whisk together ketchup, drained horseradish, lemon juice, Worcestershire sauce, hot sauce, and black pepper.
  5. Pat the chilled shrimp dry with paper towels and serve chilled with the cocktail sauce.