Ingredients
Equipment
Method
- Rinse 2 pounds raw extra-jumbo shrimp under cool water. Devein with kitchen shears, but do not peel.
- Peel and quarter 1 large white onion and place in a medium pot. Add 8 cups water, 2 tablespoons kosher salt, 2 tablespoons white wine vinegar, and 1 tablespoon black peppercorns. Bring to a boil over high heat. Add the shrimp and remove from the heat. Let sit until just opaque, pink, and cooked through, 1 1/2 to 2 minutes.
- Drain or remove with a slotted spoon and spread on a baking sheet in a single layer; discard the onion and peppercorns. Refrigerate until chilled through, about 25 minutes. Meanwhile, make the cocktail sauce.
- Juice 1 of the medium lemons into a medium bowl until you have 2 tablespoons. Add 1 1/2 cups ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon prepared horseradish, 1 teaspoon black pepper, 1/2 to 1 teaspoon vinegar-based hot sauce, and 1 tablespoon chili paste, if using. Stir to combine. Taste and add more horseradish and/or chili paste, if desired.
- Peel the shrimp, leaving the tails on. Halve the remaining 1 medium lemon and squeeze the juice over the shrimp. Divide the cocktail sauce between 8 martini or coupe glasses, then hang 5 shrimp over the edge of each glass. Alternatively, fill a lipped platter or shallow serving bowl with ice, then place the shrimp on the ice with a bowl of cocktail sauce alongside. Serve with lemon wedges for squeezing, if desired. Set out a small bowl for discarded shrimp tails.
Nutrition
Notes
The cocktail sauce can be made up to 1 week ahead and refrigerated in an airtight container. The shrimp can be cooked up to 1 day ahead, refrigerated in an airtight container, and served chilled. Leftover shrimp and cocktail sauce can be refrigerated in separate airtight containers. The shrimp can be stored for up to 2 days, and the cocktail sauce for up to 1 week.