Ingredients

The following ingredients have 4 Servings
  • 1 pound large 16 to 20 count shrimp (we prefer tail-on and deveined)
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 lemon
  • Lemon wedges, for serving
  • 1/2 cup organic ketchup
  • 2 tablespoons tomato paste
  • 1 tablespoon white vinegar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 2 tablespoons prepared horseradish, or more to taste
  • 1/4 teaspoon hot sauce

Instruction

  • Thaw the shrimp (place it in the refrigerator over night, or day of place it in a strainer and allow a steady stream of cold water to defrost it for about 15 minutes).
  • Bring 12 cups of water to boil with 1 teaspoon kosher salt and lemon juice from the 1/2 lemon.
  • Prepare a bowl of ice water.
  • Add the shrimp and cook about 2 minutes (more or less time depending on size of shrimp), until bright pink and cooked through. Remove the shrimp with a slotted spoon and place it directly into the ice water bath to stop the cooking.
  • Meanwhile, stir together the Shrimp Cocktail Sauce ingredients. Taste and adjust horseradish to your preference.
  • Remove the shells from the shrimp, leaving the shell of the tail on. Discard the shells.
  • Pat the shrimp dry, and sprinkle it with 1/4 teaspoon kosher salt and few squirts from lemon wedges.
  • Serve on a platter over ice with lemon wedges and cocktail sauce. Leftover shrimp keeps up to 3 days refrigerated.