Ingredients

Shrimp:
1 lemon, halved
1 onion, quartered
2 tablespoons kosher salt
1 bay leaf
10 black peppercorns
1 pound shrimp, unpeeled

Cocktail Sauce:
1 cup ketchup
2 tablespoons grated fresh horseradish
1 tablespoon lemon juice
1 teaspoon hot sauce
2 tablespoons chopped fresh Italian parsley leaves

Instructions

For the shrimp: In a medium pot filled with water squeeze the lemon and drop
in along with the onion, salt, bay leaf, and peppercorns. Bring to a boil over high heat, simmer for 5 minutes
to develop the flavors.

Reduce the heat to medium and add the shrimp. Gently cook until the shrimp turn pink and opaque. Strain, cool,
and peel the shrimp. Refrigerate to chill through, about 30 minutes.

For the sauce: In a small pot combine the ketchup, horseradish, lemon juice, and hot sauce. Warm over medium
low heat to develop the flavors, about 5 minutes. Chill in the refrigerator, about 30 minutes. Stir in the
parsley just before serving.