Ingredients

• 2 teaspoons sea salt
• 2 lemons, halved, plus more for serving
• 3 bay leaves
• 1 handful fresh thyme leaves
• 1 handful fresh flat-leaf parsley
• 1/4 cup seafood seasoning (recommended: Old Bay or Zatarains shrimp boil)
• 2 pounds jumbo shrimp, with shells, heads, and tails on
• Bloody Mary Cocktail Sauce, recipe follows

Directions

Bloody Mary Cocktail Sauce:

4 ripe tomatoes, coarsely chopped

2 celery stalks, coarsely chopped

1 medium onion, coarsely chopped

1/2 cup ketchup

2 tablespoons grated fresh or prepared horseradish

1 lemon, juiced

2 teaspoons hot sauce

1 tablespoon Worcestershire sauce

1 shot pepper vodka

1 teaspoon celery seed

Sea salt and freshly ground black pepper

Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.

Yield: 4 cups