SHRIMP COCKTAIL MENU RECIPES

Steps:

• Cocktail SauceStir together all ingredients. Sauce can be made up to 2 days ahead. Refrigerate, covered, until ready to use. Serve with shrimp.
• Easy Poached ShrimpAdd 10 cups water to a large pot. Squeeze lemon halves into water and add to pot with bay leaves, salt, peppercorns, and garlic. Bring to a boil; reduce to a rapid simmer.
• Using scissors, cut along the back of each shrimp to reveal the vein; rinse under cold water to remove. Do not peel.
• Add shrimp to water; remove from heat. Let stand until shrimp are opaque and just cooked through, 2 to 3 minutes. Using a slotted spoon, immediately transfer shrimp to an ice bath; let cool completely. Peel shrimp, leaving tails intact. Serve with cock- tail sauce and lemon wedges.

Steps:

• Shrimp: Cover a rimmed baking sheet with ice (to later cool down shrimp). In a large stockpot combine 12 cups water, carrot, celery, thyme, 1 tablespoon salt, and peppercorns. Cut one lemon in half; squeeze half the juice into the water and add the rind. Cut remaining 1 1/2 lemons into small wedges for serving; set aside.
• Bring water to a boil. Add shrimp, cover; remove from heat. Let stand until shrimp are bright pink and curled; 3 to 5 minutes. Drain and transfer to prepared tray of ice to cool completely. Once cool, shrimp can be refrigerated in an airtight container up to 2 days.
• Cocktail Sauce: Meanwhile, whisk together all ingredients until combined. (Cocktail sauce can be made ahead; refrigerate in an airtight container up to 1 week.) 
• To Serve: Peel shrimp, leaving tails intact if desired. Using a paring knife, make a shallow cut along backs of shrimp to remove vein. Arrange shrimp neatly on a platter, shingling them slightly to make a pattern, and serve chilled with cocktail sauce and reserved lemon wedges on the side.