Yield: 4 Servings

Scott Nowell

Buy extra large (21-25/lb) or jumbo shrimp (16-20/lb). You can usually find IQF deveined shrimp in 2 lb bags at the supermarket. If you splurging and live close, try some fresh pink gulf shrimp.

• 1lb frozen shrimp, thawed
• 2tsp salt
• – or –
• 2TBS Old Bay seasoning
• 2to 3 cups water
• cocktail sauce of your choice, see Ina’s below

You can quick thaw frozen shrimp in warm or hot water in only a few minutes.

Once thawed, rinse in cold fresh water.

Make an ice water bath with 1 tablespoon of salt. Mix well. Set aside.

If shrimp are not shelled, remove shell down to last section before tail. Save and freeze the shells for shrimp stock.

Heat 2 to 3 cups water in medium sauce pan. When boiling, add salt or Old Bay to water. Add shrimp, stir and cover. When water returns to a boil, remove from heat and let sit 3 to 5 minutes.

Drain shrimp and dump into the salted ice water.

Stir until chilled. Transfer to a paper towel lined bowl and refrigerate for 30 minutes.

Serve.

Ina Garten Cocktail Sauce

• 1/2cup chili sauce (recommended: Heinz)
• 1/2cup ketchup (recommended: Heinz)
• 3tablespoons prepared horseradish
• 2teaspoons fresh lemon juice
• 1/2teaspoon Worcestershire sauce
• 1/4teaspoon hot sauce (recommended: Tabasco)

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