Shrimp Cocktail

For the Shrimp:

• 2 pounds medium RAW shrimp peeled, tail on
• 3 quarts water
• 1 lemon halved
• 1/2 onion
• 2 bay leaves
• 2 tablespoons granulated sugar
• 1 tablespoon salt

For the Cocktail Sauce:

• 1 cup ketchup (or chili sauce)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoons prepared horseradish
• 1/2 teaspoon Tabasco sauce
• 1/4 teaspoon Worcestershire sauce
• Dash cayenne pepper, optional
• Salt/pepper to taste, optional

For the Shrimp:

1. Fill a large stock pot with water. Squeeze the lemons into the pot and then drop them in. Add in the onion, bay leaved, sugar, and salt. Bring to a boil.
2. Fill a large bowl with ice and water and set near the stove.
3. Add half the shrimp to the boiling water and cook for 2-3 minutes or until pink and float to the top. Remove with a slotted spoon and place in the ice water. Repeat with remaining shrimp. Drain once cooled and refrigerate until ready to use.

For the Cocktail Sauce:

1. Mix together all the sauce ingredients and refrigerate until ready to serve.

For Serving:

1. Place cocktail sauce in a medium bowl on a large platter and surround it with the shrimp. Garnish with lemon wedges and fresh parsley.
   Source: Recipe Critic