The Best Shrimp Cocktail in Las Vegas

• 1 dozen shrimp (fresh
• frozen and thawed), de-veined, shell-on
• 12 fl. oz. beer
• 12 fl. oz. water
• 1/4 bunch parsley
• 6 branches of thyme
• 2 md. shallots, rough chopped
• 8 cloves garlic, crushed
• 6 bay leaves
• 1 tbsp. coriander seeds
• 1 tbsp. fennel seeds
• 1 tbsp. crushed red chilies
• 1/2 tbsp. whole allspice
• 1 cinnamon stick
• 2 tbsp. whole black peppercorns
• 1/4 cup salt
• 3 tbsp. ketchup
• 1 tbsp. Worcestershire sauce
• 2 tbsp. freshly-grated horseradish root
• 2 a lemon
• Tabasco to taste
• Salt and pepper

1. Put all ingredients of the 'court bouillon' into a medium sauce pot and simmer for 20 minutes to infuse the flavors.
2. Mix all ingredients of cocktail sauce to taste and reserve.
3. Lower cooking liquid temperature to a low simmer.
4. Prepare an ice bath in a mixing bowl.
5. Add shrimp (6 at time), cooking slowly until the shrimp begins to curl.
6. Remove and shock in ice bath just until cold, then drain and peel.

shrimp, beer, water, parsley, branches of thyme, shallots, garlic, bay leaves, coriander seeds, fennel seeds, red chilies, whole allspice, cinnamon, whole black peppercorns, salt, ketchup, worcestershire sauce, horseradish root, lemon, salt

Taken from www.foodgeeks.com/recipes/21095 (may not work)