Ingredients

• 1 pound jumbo shrimp (thawed)

• 1/2 tsp. salt

• 1/2 of a lemon (optional)

• 8–10 peppercorns (optional)

• a handful of fresh parsley (optional)

• 1 cup ketchup

• 2 Tbsp. horseradish

• Pinch of salt

• 1 tsp. lemon juice (optional)

• 1/2 tsp. Worcestershire sauce (optional)

• 1/2 tsp. hot sauce, like Tabasco (optional)

Instructions

1. Fill a large saucepan 3/4 full of water.

2. Add salt.

3. If using lemon, squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using.

4. Bring the pot to a rapid boil over high heat.

5. Remove from the heat and let it stop boiling.

6. Add the shrimp. Stir. Put the lid on the saucepan. Cover the pot. Let sit for 5-6 minutes, until shrimp are opaque and pink.

7. Meanwhile, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.

8. When shrimp are cooked, drain off the hot liquid and transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.

9.   In a medium bowl, combine the ketchup, horseradish, pinch of salt, and lemon juice. Worcestershire sauce, and hot sauce, if using.

10. Taste, and add more horseradish if desired.

11. Hang shrimp from the rims of desired glasses. Serve immediately.  

Recipe by: Christine Pittman