Shrimp Cocktail

• 3 quarts water
• 1 small onion, sliced
• 1/2 medium lemon, sliced
• 2 sprigs fresh parsley
• 1 tablespoon salt
• 5 whole peppercorns
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 3 pounds uncooked large shrimp, peeled and deveined (tails on)
• 1 cup chili sauce
• 2 tablespoons lemon juice
• 2 tablespoons prepared horseradish
• 4 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• Dash cayenne pepper

1. In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink.
2. Drain shrimp and immediately rinse in cold water. Refrigerate for 2-3 hours or until cold. In a small bowl, combine the sauce ingredients. Refrigerate until serving.
3. Arrange shrimp on a serving platter; serve with sauce.

water, onion, lemon, parsley, salt, peppercorns, bay leaf, thyme, shrimp, chili sauce, lemon juice, horseradish, worcestershire sauce, salt, cayenne pepper

Taken from www.tasteofhome.com/recipes/shrimp-cocktail/ (may not work)