Chef John'S Shrimp Cocktail

• Poaching Liquid:
• 3 quarts cold water
• 1/4 onion, sliced
• 1/2 lemon
• 2 cloves garlic, peeled and bruised
• 2 sprigs fresh tarragon
• 1 tablespoon seafood seasoning (such as Old Bay(R))
• 1 teaspoon whole black peppercorns
• 1 bay leaf
• Cocktail Sauce:
• 1/2 cup ketchup
• 1/4 cup chili sauce
• 1/4 cup prepared horseradish
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 3 drops hot sauce, or to taste
• 1 pinch salt
• 2 pounds shell-on deveined jumbo shrimp

1. Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
2. Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
3. Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.

liquid, cold water, onion, lemon, garlic, tarragon, seafood seasoning, whole black peppercorns, bay leaf, cocktail sauce, ketchup, chili sauce, horseradish, lemon juice, worcestershire sauce, hot sauce, salt, shell

Taken from www.allrecipes.com/recipe/237475/chef-johns-shrimp-cocktail/ (may not work)