Shrimp Cocktail

 You may poach the shrimp or bake them. I love the easy baked option. 

Poaching Liquid: 

    3 qt cold water

    1/4 onion, cliced

    1/2 lemon

    2 cloves garlic, peeled & bruised

    2 sprigs fresh tarragon

    1 Tab seafood seasoning (Old Bay)

    1 teas whole black peppercorns

    1 bay leaf

Stir together & simmer for 15 minutes. Then bring to boil & add 2 lbs shrimp until they are bright pink on the outside & meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water & immerse in ice water until cold; drain. 

Baked Option: 

Clean shrimp well. Place in bowl & sprinkle with 

    Lemon infused olive oil

    kosher salt

    ground black pepper

    garlic powder

    Old Bay seasoning 

Allow to sit while oven heats to 325*

Line shrimp on cookie sheet lined with foil or parchment paper. 

Bake for 8 minutes, take them out & chill. May be baked the day before. The texture is perfect. 

NOTE: if the shrimp take the shape of "C" they are cooked. If they become the letter "O" you have overcooked them. 

Cocktail Sauce: 

    1/2 c ketchup

    1/4 c chili sauce (in short red jar, not Asian sweet chili sauce)

    1/4 c prepared horseradish or less as this was mighty spicey

    1 teas lemon juice

    1 teas Worcestershire sauce

    3 drops hot sauce

    1 pinch salt

Shrimp:

    2 pounds shelled with tail on deveined jumbo shrimp