Shrimp Cocktail

• Court Bouillon
• 8 quarts water, preferably spring water
• 1 onion, coarsely chopped
• 2 stalks celery, coarsely chopped
• 4 garlic cloves, crushed
• 3 bay leaves
• 6 peppercorns
• 1 dried hot chili pepper
• 1 lemon, sliced
• 4 sprigs flat leaf parsley
• 4 sprigs thyme
• kosher salt
• Shrimp
• 16 jumbo shrimp
• Cocktail Sauce
• 1 cup Heinz ketchup
• 1/4 cup freshly grated horseradish (or to taste)
• 1 lemon, juice of (or to taste)
• 1 lime, juice of (or to taste)
• Worcestershire sauce (3 shakes)
• hot sauce, such as Tabasco, Cholula (2 shakes)
• 1 teaspoon cracked black pepper
• lemon wedge, for serving

1. Fill a large pot with the water and add in onion, celery, garlic, bay leaves, peppercorns, chile pepper, lemon, parsley, thyme, and a large handful of salt (the water should approximate sea water in saltiness).
2. Bring to a hard boil, then reduce to a simmer, cover, and cook for 15-20 minutes.
3. Add the shrimp and increase heat to high; once the court bouillon has returned to a simmer, remove from the heat and set aside, covered, for 5 minutes.
4. Drain the shrimp in a colander, reserving the court bouillon for another use.
5. Transfer the shrimp to a small baking sheet and refrigerate.
6. When the shrimp are cool, peel and devein.
7. Cocktail sauce-combine all the ingredients in a small bowl; taste and adjust the seasoning, adding more horseradish, hot sauce and/or lemon or lime juice to taste.
8. Transfer to a small serving bowl.
9. To serve, put the bowl of cocktail sauce in the center of a serving plate and arrange the shrimp and lemon wedges around it.

court, water, onion, stalks celery, garlic, bay leaves, peppercorns, hot chili pepper, lemon, flat leaf parsley, thyme, kosher salt, shrimp, jumbo shrimp, cocktail sauce, ketchup, horseradish, lemon, lime, worcestershire sauce, hot sauce, cracked black pepper, lemon

Taken from www.food.com/recipe/shrimp-cocktail-481655 (may not work)