Iron Chef Spicy Shrimp Cocktail

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Shrimp:

2 bay leaves

1 teaspoon black peppercorns 

1 pound (16/20) shrimp, head-on if possible, thawed if frozen, peeled and deveined with tails on 

Lemon wedges, for garnish 

Sauce:

1/2 cup ketchup

2 tablespoons prepared horseradish 

1 tablespoon lemon juice 

1 teaspoon Thai sweet chile sauce 

1/2 teaspoon Worcestershire sauce 

Dash of hot sauce, such as Tabasco