Shrimp Cocktail Recipe

Ingredients

3 quarts water1 small onion, sliced1/2 medium lemon, sliced2 sprigs fresh parsley1 tablespoon salt5 whole peppercorns1 bay leaf1/4 teaspoon dried thyme3 pounds uncooked shrimp (26-30 per pound), peeled and deveined (tails on)SAUCE:1 cup chili sauce2 tablespoons lemon juice2 tablespoons prepared horseradish4 teaspoons Worcestershire sauce1/2 teaspoon saltDash cayenne pepper Lemon wedges, optional

Preparation

In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes.

Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the 6 sauce ingredients. Refrigerate until serving.

Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.