New Shrimp Cocktail

• 1 lemon, cut into 8 wedges, plus more for garnish
• 1 bay leaf
• 1 teaspoon black peppercorns
• 1/2 teaspoon Old Bay Seasoning
• Salt
• Freshly ground pepper
• 18 jumbo shrimp, shelled and deveined
• 1 cup ketchup
• 1/4 cup peeled, seeded and minced cucumber
• 1 tablespoon minced red onion
• 1 tablespoon finely grated peeled fresh horseradish (or jarred horseradish), plus more for garnish
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 serrano chile, seeded and minced
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon Tabasco

1. In a large saucepan, combine 1 gallon of water with the 8 lemon wedges, the bay leaf, peppercorns, Old Bay and 1 teaspoon of salt and bring to a boil.
2. Add the shrimp and return to a boil.
3. Remove from the heat, cover and let the shrimp poach until just opaque throughout, about 5 minutes.
4. Drain and rinse the shrimp with cold water, then refrigerate until chilled, 30 minutes.
5. In a medium bowl, mix all of the remaining ingredients and season with salt and pepper.
6. Cut 12 of the shrimp into 1-inch pieces and fold them in.
7. To serve, spoon the chopped-shrimp salad into 6 glasses or bowls and top with the remaining whole shrimp.
8. Garnish with freshly grated horseradish and lemon wedges.

lemon, bay leaf, black peppercorns, salt, freshly ground pepper, jumbo shrimp, ketchup, cucumber, red onion, horseradish, lemon juice, lemon zest, serrano chile, worcestershire sauce, tabasco

Taken from www.foodandwine.com/recipes/new-shrimp-cocktail-cocktails-2013 (may not work)