Shrimp Cocktail

 From Cook’s Country; Dec/Jan 2013

Shrimp

• 2 lbs shell-on jumbo shrimp
• 2.5 Tb salt
• 10 sprigs fresh thyme
• 2 tsp peppercorns
• 3 bay leaves
• ½ tsp celery seeds
• 8, two-inch strips lemon zest plus ¼ cup lemon juice, spent halves reserved
• 8 cups ice

Cocktail sauce

• 1 cup ketchup
• ¼ cup prepared horseradish
• 1 tsp Worcestershire sauce
• 1 tsp lemon juice
• ½ tsp Old Bay
• ⅓ tsp cayenne

For the shrimp, use kitchen shears, cut through top shell of shrimp along vein line. Leave shell on and remove and discard vein. Combine shrimp, 4 cups cold water, salt, thyme, peppercorns, bay and celery seeds in pot. Set over medium high heat and cook, stirring occasionally until water registers 170 degrees and shrimp are just beginning to turn pink - 5 to 7 minutes.

Remove from heat and add lemon zest, juice, and spent halves. Cover and let sit until shrimp are completely pink and firm, 5 to 7 minutes. Stir ice into pot and let shrimp cool completely, about 5 minutes. Drain shrimp in colander and peel, leaving tails intact. Refrigerate shrimp until ready to use.

For sauce, whisk all ingredients together until combined.