Ingredients:

  • 1 lb large shrimp, peeled and deveined, tails left on
  • 2 quarts water
  • 1 lemon, half sliced
  • 2 tbsp salt
  • 1 tbsp black peppercorns
  • 2 bay leaves
  • 1/2 cup ketchup
  • 2 tbsp prepared horseradish, drained
  • 1 tbsp fresh lime juice
  • 1 tsp Worcestershire sauce
  • 1/4 tsp smoked paprika
  • 1/4 cup Clamato juice
  • 1 tbsp celery, finely diced
  • 1 tbsp red onion, finely diced

Instructions:

  1. Fill a large stockpot with 2 quarts water, 2 tbsp salt, 1 tbsp black peppercorns, 2 bay leaves, and the sliced half of the lemon. Bring to a gentle simmer.
  2. Carefully add the 1 lb shrimp to the simmering water. Poach until the shrimp turn opaque, bright pink, and form a 'C' shape, reaching an internal temperature of 145°F (63°C). Do not let them curl into a tight 'O'.
  3. While the shrimp poach, prepare an ice bath by filling a large bowl with cold water and a generous amount of ice.
  4. Using a slotted spoon, transfer the shrimp immediately from the pot to the ice bath. Let them chill for 10 minutes until completely cold to the touch.
  5. In a small mixing bowl, whisk together 1/2 cup ketchup, 2 tbsp drained horseradish, 1 tbsp lime juice, 1 tsp Worcestershire sauce, and 1/4 tsp smoked paprika.
  6. Stir 1/4 cup Clamato juice into the mixture, then fold in 1 tbsp finely diced celery and 1 tbsp finely diced red onion.
  7. Drain the chilled shrimp through a fine-mesh strainer and pat them dry with paper towels.
  8. Arrange the shrimp on a chilled platter or in individual glasses and serve with the cocktail sauce either poured over the top or in a central dipping bowl.