Ingredients: |
Ingredients: Kosher salt
2 lemons, quartered
2 lbs jumbo shell-on raw shrimp, thawed if frozen
Sauce:
1/2 cup ketchup 1/2 cup Heinz Chili Sauce
1 small lemon, juice and zest
Juice of 1/2 small lime
1 heaping Tbsp prepared white horseradish (or more to taste)
1 tsp pureed chipotle peppers in adobo (or more to taste)
2 Tbsp (1 oz) vodka
1 Tbsp Worcestershire sauce
Pinch garlic salt
Celery salt for serving
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Directions: |
Directions:Fill a large (6 - 8 quart) stockpot halfway with water, add 2 tablespoons of salt. Bring to a boil. Add the lemons, return the water to a boil. Add the shrimp, turn off the heat and cover the pot. Leave the shrimp in the water for 2 - 4 minutes, or until cooked through, pink and curled. The larger the shrimp, the longer they will take to cook.
Use a slotted spoon to transfer the shrimp to a large bowl. Add enough cold water to cover the shrimp, then stir to cool them. When the shrimp are cool, peel and devein them, pat them and transfer to a platter or plate. Refrigerate until ready to serve.
Sauce:
In a medium non-reactive bowl, mix together the ketchup, chili sauce, lemon juice and zest, lime juice, horseradish, pureed chipotle, vodka, Worcestershire and garlic salt. Taste and adjust seasonings. If you like a lot of horseradish and chipotle, you may want to add more. Sprinkle celery salt around the rim of a serving dish. Transfer the cocktail sauce to a serving bowl and place in the center of the serving dish. Arrange the chilled shrimp around the edges. |
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