Ingredients:

  • 1 lb Extra Jumbo Shrimp (16/20 count), peeled and deveined, tail-on
  • 1 tsp Kosher salt
  • 0.5 tsp Baking soda
  • 1 whole Lemon, halved
  • 2 whole Bay leaves
  • 10 whole Black peppercorns
  • 4 cups Water
  • 0.5 cup Ketchup
  • 2 tbsp Prepared horseradish
  • 1 tsp Worcestershire sauce
  • 1 tsp Fresh lemon juice
  • 0.25 tsp Hot sauce
  • 1 pinch Black pepper

Instructions:

  1. Toss the 1 lb Extra Jumbo Shrimp with 1 tsp Kosher salt and 0.5 tsp Baking soda in a bowl.
  2. Let the shrimp sit in the fridge for 15 minutes.
  3. Combine 4 cups Water, 2 Bay leaves, 10 Peppercorns, and the halved Lemon in your pot.
  4. Add the chilled shrimp directly into the cold water.
  5. Place the pot over medium high heat.
  6. Heat until the water just starts to simmer and shrimp turn opaque pink.
  7. Pull a shrimp out when it reaches 145°F internally.
  8. Immediately dump shrimp into a bowl of ice and cold water for 5 minutes.
  9. Whisk 0.5 cup Ketchup, 2 tbsp Horseradish, 1 tsp Worcestershire, 1 tsp Lemon juice, and 0.25 tsp Hot sauce.
  10. Pat the shrimp dry and arrange around the sauce bowl.