Jumbo Naked Shrimp Cocktail

In a big pot, add 8 cups of water. Squeeze the juice from the lemon halves into the water, then drop the lemon halves in for extra flavor. Add 1 tablespoon of salt, 1 teaspoon of black peppercorns and 2-3 sprigs of fresh parsley. Bring to a boil over medium-high heat.

Once boiling, add the peeled and deveined shrimp (with tails on) to the pot. Stir gently to make sure all the shrimp are covered in the water. Let cook for about 3-4 minutes. Watch closely. You’ll know they’re done when they turn a pinkish orange and curl into a “C” shape. Overcooking makes them rubbery.

Once the shrimp are done, remove them from the boiling water with a slotted spoon or tongs. Put the shrimp in a large bowl of ice water. This stops the cooking process and keeps the shrimp tender and juicy.

Let the shrimp sit in the ice water for 5-10 minutes. Once cooled, drain the shrimp and pat dry with paper towels to get rid of excess water.

While the shrimp are cooling, prepare the cocktail sauce. In a small bowl:

• 1/2 cup ketchup

• 2 tablespoons horseradish (to taste for heat)

• 1 tablespoon lemon juice

• 1/2 teaspoon Worcestershire sauce

• A dash of hot sauce (optional)

• A pinch of salt

Mix all together until smooth. Taste and adjust horseradish and lemon juice to your liking.

Arrange the chilled shrimp on a platter of crushed ice. Garnish with lemon wedges and fresh parsley for a festive look.

To serve, place crushed ice on a platter or shallow bowl to keep the shrimp cold. Put the chilled shrimp in a circle or design on top of the ice.

Garnish with lemon wedges and fresh parsley for a pretty presentation. Put a small bowl of cocktail sauce in the center or on the side to dip.

Serve immediately for best flavor and texture. Make sure to have small forks or toothpicks handy.