Ingredients:

  • 2 lbs Jumbo Shrimp (16-20 count), peeled and deveined, tail-on
  • 1 large Lemon, sliced into rounds
  • 2 Bay leaves
  • 1 tbsp Whole black peppercorns
  • 2 tbsp Sea salt
  • 4 cups Water
  • 1 cup high-quality chili sauce
  • 3 tbsp freshly prepared horseradish, drained
  • 1 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh lemon juice
  • 1 dash hot sauce

Instructions:

  1. In a large stockpot, combine water, lemon rounds, bay leaves, peppercorns, and sea salt. Bring to a rolling boil, then reduce to a simmer for 5 minutes to infuse the aromatics.
  2. Increase heat to bring the liquid back to a low boil. Add the shrimp all at once and poach for 2 to 3 minutes until they turn opaque and form a 'C' shape.
  3. Immediately drain the shrimp into a colander and plunge them into a large bowl of ice water for 5 minutes to stop the cooking process.
  4. While shrimp chill, whisk together the chili sauce, horseradish, Worcestershire sauce, smoked paprika, lemon juice, and hot sauce in a small mixing bowl.
  5. Drain the chilled shrimp thoroughly and serve immediately with the gourmet cocktail sauce.