Boiled Shrimp With Tangy Cocktail Sauce

• 3/4 cup unsalted ketchup
• 1/2 cup grated fresh horseradish or 2/3 cup prepared horseradish
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon lower-sodium soy sauce
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon freshly ground black pepper
• 3 quarts water
• 2 cups dry white wine (such as sauvignon blanc)
• 3/4 cup Old Bay seasoning
• 6 thyme sprigs
• 4 lemons, halved
• 4 bay leaves
• 2 pounds large shrimp, unpeeled

1. Combine first 6 ingredients in a bowl; stir well.
2. Combine 3 quarts water, wine, Old Bay, thyme, lemons, and bay leaves in a large saucepan over high heat; bring to a boil. Add shrimp to pan; cook 3 minutes. Drain well. Spread shrimp on a large tray covered with newspaper. Serve with sauce.

unsalted ketchup, horseradish, lemon juice, lower, balsamic vinegar, freshly ground black pepper, water, white wine, bay seasoning, thyme, lemons, bay leaves, shrimp

Taken from www.myrecipes.com/recipe/boiled-shrimp-tangy-cocktail-sauce (may not work)