1 lb. extra jumbo shrimp (still in shell for more flavor)
2 bay leaves
1 lemon
Prepare ice bath in large mixing bowl.
Fill a dutch oven with water.
Cut lemon in half. Squeeze out some of the juice in pot, and add both halves to water.
Add bay leaves.
Turn heat to high and heat to boiling.
Add shrimp and let shrimp stay in water 5-7 minutes, until bright pink
Try a test piece and see if it is at desired doneness.
When done, take a large slotted spoon and place shrimp in ice bath.
After shrimp has chilled, peel, de-vein, and return peeled shrimp to ice bath.
When all the shrimp have been peeled, remove from ice bath and dry on a towel.
Arrange shrimp on platter, cover, and chill until ready to use.
Cocktail Sauce:
1/4 c. ketchup
2-4 T. horseradish, to taste
Mix ketchup and horseradish. Cover and chill until ready to use. Still the best cocktail sauce around!
