Shrimp Cocktail with Spicy Cocktail Sauce

Another winner from Ina Garten. For a sit down dinner party this is a very elegant presentation of very simple ingredients. Of course, if you want to go more casual, you could put all the shrimp on a serving platter, put the cocktail sauce in a pretty bowl and let your guests serve themselves.  

I served this as the appetizer portion of a Christmas meal a few year ago and I still think it's a gorgeous photo even if I do say so myself!

1 lemon

Kosher salt

2 pounds large shrimp in the shell (about 30)

½ cup chili sauce

1/2 cup ketchup

3 T. prepared horseradish

2 t. fresh lemon juice

½ t. Worcestershire sauce

¼ t. hot sauce (recommended: Tabasco)

Cut the lemon in half and add it to a large pot of boiling salted water.

Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water.

When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.

For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.