Shrimp Boil For One, With Homemade Cocktail Sauce

• For the Boil
• 1/2 pound large shrimp in the shell, deveined
• 2 to 3 golf-ball-sized new redskin potatos
• 1 ear fresh yellow corn, husked and silked
• 1 lemon or lime, halved
• 6 tablespoons salt
• 2 tablespoons Louisiana brand liquid crawfish boil seasoning (if you use anything other than this, use at least twice what the directions call for)
• 3 quarts water
• 2 teaspoons Louisiana brand powdered shrimp boil seasoning
• 2 tablespoons melted butter
• For the Cocktail Sauce
• 1/4 cup ketchup
• 2 to 4 teaspoons finely grated horseradish
• 2 tablespoons lime or lemon juice
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon Tabasco or other hot sauce, or to taste

1. In large stockpot, bring water, salt, crawfish boil seasoning and halved lime to a boil. Rinse shrimp and set aside.
2. Scrub potatos and add to pot. Boil for 10 minutes. Break corn in half, to make two small ears, and add. Boil for five minutes more. Add shrimp; allow pot to return to boil and boil for exactly one minute. Drain shrimp and vegetables in colander.
3. Separate shrimp from vegetables. Toss potatos and corn with melted butter, and sprinkle with powdered shrimp boil seasoning.
4. For cocktail sauce, while potatos are boiling, mix all ingredients and refrigerate. Keeps for several days, so if you're at the coast and going to be eating seafood for several nights, make plenty!
5. Enjoy with cold beer! (And the avocado on the side is a good touch, as well.)

boil, shrimp, potatos, yellow corn, lemon, salt, crawfish boil, water, boil seasoning, butter, cocktail sauce, ketchup, horseradish, lime, worcestershire sauce

Taken from food52.com/recipes/2541-shrimp-boil-for-one-with-homemade-cocktail-sauce (may not work)