Shrimp Cocktail with Fiery Cocktail Sauce

Ingredients

• 1 cup ketchup
• 3 to 4 tablespoons freshly grated horseradish root (or high-quality prepared white horseradish; use more if you want the authentic sinus-clearing burn)
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon salt
• ¼ teaspoon freshly cracked black pepper
• ¼ teaspoon Louisiana-style hot sauce or Tabasco (optional)
• 1 to 2 lbs large or jumbo shrimp (tail-on, peeled and deveined)
• 2 tablespoons Old Bay seasoning
• 1 lemon, halved
• 4 quarts water & 4 cups ice (for the ice bath)

Method

1. Add the ketchup to a medium mixing bowl.
2. Stir in the grated or prepared horseradish, lemon juice, Worcestershire sauce, salt, pepper, and hot sauce.
3. Cover the bowl and chill it in the refrigerator for at least 30 minutes to let the potent flavors develop and meld.
4. Bring 4 quarts of water and the Old Bay seasoning to a rolling boil, then squeeze in the juice from the halved lemon.
5. Add the raw shrimp, turn off or remove the heat, and let them gently poach for about 2 minutes and 15 seconds until just pink and opaque.
6. Remove the shrimp with a slotted spoon and immediately plunge them into an ice water bath (4 cups ice and 1 cup water) for 3 minutes to stop the cooking and make them snappy and cold.
7. Drain the shrimp thoroughly and pat them completely dry with paper towels.
8. Pack a small glass or individual dish with crushed ice.
9. Arrange 4 cold jumbo shrimp over the ice.
10. Spoon a generous, heavy dollop of the fiery horseradish cocktail sauce directly over or alongside the shrimp and serve immediately with a fresh lemon wedge.