Ingredients

Court Bouillon:
10 cups of cold water
2 medium carrots, sliced
2 stalks celery, sliced
1 large onion, sliced
1/2 bunch parsley
5 sprigs fresh thyme
1 bay leaf

Shrimp:
1 pound medium or large shrimp, in the shell, rinsed

1 tablespoon kosher salt
Cocktail Sauce, recipe follows
Lemon or Lime wedges

Directions

To make the court bouillon: Combine the
water, carrot, celery, onion, parsley, thyme, and bay leaf in a large pot and bring to a
boil. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 30
minutes.

Meanwhile devein the shrimp. Hold a shrimp between the thumb and forefinger with the
rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the
junction of the second and third segments of the shrimp shell, about 1/8 of an inch down
from the top. Gently push the skewer through the shell, so it crosses the shrimp right
under the vein. Place you forefinger over the spot the vein and skewer meet, and gently
pull the skewer up to remove the vein. Repeat with the remaining shrimp.
Strain the court bouillon into a bowl and then return to the large pot. Bring to a boil
and add the salt. Drop the shrimp into the liquid and turn off the heat. Cook the shrimp,
stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium

shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp if
desired. Refrigerate the shrimp if not serving right away.

If refrigerated, bring the shrimp to room temperature 20 minutes before serving. Put the
cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the
edge of a individual cocktail glass and top with the sauce. Garnish with the citrus wedges
and serve.

Ingredients

Cocktail Sauce:
1 cup ketchup
Zest of 1 lemon (about 1/2 teaspoon)
2 tablespoons plus 1 teaspoon freshly squeezed lemon juice
4 teaspoons prepared horseradish, or to taste, drained
1/4 teaspoon Worcestershire sauce
Hot sauce, to taste

Directions

Combine the ketchup, lemon zest and
juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired.
Mix well, then refrigerate until ready to serve.

Yield: 1 1/2 cups

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