Classic Shrimp Cocktail With Red And Green Sauces

• Shrimp:
• 4 quarts water
• 1 tablespoon salt
• 2 tablespoons fresh lemon juice
• 1 onion, cut into 8 wedges
• 1 bay leaf
• 48 jumbo shrimp, peeled and deveined (about 2 pounds)
• Salsa verde:
• 1 1/2 cups packed fresh flat-leaf parsley leaves
• 1 cup packed fresh basil leaves
• 1 1/2 tablespoons sliced almonds
• 3 tablespoons cold water
• 2 tablespoons extravirgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon capers, drained
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove, peeled
• Horseradish sauce:
• 3/4 cup bottled chili sauce (such as Heinz)
• 1/4 cup ketchup
• 2 tablespoons prepared horseradish
• 2 tablespoons fresh lemon juice
• 3 drops hot pepper sauce (such as Tabasco; optional)

1. To prepare shrimp, combine first 5 ingredients in a Dutch oven. Bring to a boil and cook, covered, 5 minutes. Add shrimp; cook, uncovered, 3 minutes or until shrimp are done. Drain; discard bay leaf and onion. Rinse shrimp with cold water. Chill 1 hour.
2. To prepare salsa verde, combine flat-leaf parsley and the next 10 ingredients (through garlic clove) in a blender. Process until smooth. Pour into a bowl; cover and chill.
3. To prepare horseradish sauce, combine chili sauce, ketchup, horseradish, and 2 tablespoons juice. Add hot pepper sauce, if desired. Cover and chill. Serve shrimp with sauces.

shrimp, water, salt, lemon juice, onion, bay leaf, jumbo shrimp, salsa, parsley, basil, almonds, cold water, extravirgin olive oil, red wine vinegar, capers, mustard, salt, freshly ground black pepper, garlic, horseradish sauce, chili sauce, ketchup, horseradish, lemon juice, pepper

Taken from www.myrecipes.com/recipe/classic-shrimp-cocktail-with-red-green-sauces (may not work)