Ingredients:

  • 1 lb (450g) Extra-Large Shrimp (16/20 count), peeled and deveined, tails left on
  • 1 Lemon, halved
  • 2 Bay leaves
  • 1 tbsp (15g) Whole black peppercorns
  • 2 tbsp (35g) Sea salt
  • 2 cloves Garlic, smashed
  • 4 cups (1L) Water
  • 1/2 cup (120ml) Chili sauce or high-quality ketchup
  • 2 tbsp (30g) Prepared horseradish
  • 1 tsp (5ml) Worcestershire sauce
  • 1 tbsp (15ml) Fresh lemon juice
  • 1/2 tsp (2.5ml) Hot sauce

Instructions:

  1. Combine 4 cups (1L) water, 2 tbsp (35g) sea salt, lemon halves, bay leaves, peppercorns, and smashed garlic in a pot.
  2. Heat the liquid over medium high until small bubbles break the surface consistently.
  3. Gently drop the 1 lb (450g) Extra Large Shrimp into the water.
  4. Cook for 2 to 5 minutes until the shrimp are opaque and pink tailed.
  5. Use a slotted spoon to move shrimp immediately to the ice bath. Leave them for 2 minutes to fully chill the core.
  6. In a small bowl, combine chili sauce, horseradish, Worcestershire, lemon juice, and hot sauce.
  7. Stir the sauce until it looks glossy and unified.
  8. Remove from ice bath and pat thoroughly dry with paper towels.
  9. Arrange the chilled shrimp around a small bowl of the sauce and serve immediately.