SHRIMP COCKTAIL RECIPE #1
FOR THE SHRIMP
2 lb. Ice
6 c. water
2 tbsp. kosher salt
2 tbsp. granulated sugar
1/2 small onion, peeled and halved
1 tbsp. small bunch parsley, divided
2 lemons, divided
2 lb. shrimp, peeled and deveined
FOR THE COCKTAIL SAUCE
1/2 c. mild chili sauce, such as Heinz
1/2 c. ketchup
1 tsp. lemon zest
2 tbsp. fresh lemon juice
1 tbsp. horseradish
1 tsp. Worcestershire sauce
2 dashes hot sauce, such as Tabasco
1/4 tsp. celery salt
Fill a large bowl halfway with ice and add water to cover; set aside. Cut one lemon into wedges and set aside.
In large pot combine 6 cups water, salt, sugar, onion, and 5 sprigs parsley. Halve and juice remaining lemon and add to pot. Bring to a boil, then turn off heat and add shrimp to pot.
Let sit until shrimp are pink and cooked through, about 3 minutes. Remove shrimp from the pot with a slotted spoon or spider into the bowl of ice.
Make the cocktail sauce: Mix all ingredients in a small bowl until fully combined.
Serve shrimp with lemon wedges, cocktail sauce, and garnish with parsley.
SHRIMP COCKTAIL RECIPE #2
1 pound Cooked and peeled shrimp
¼ cup Minced red onion
½ cup Tomatoes Seeded and diced
1 Avocado peeled, seeded and diced
¼ cup Minced cilantro
2 Tbsp Lime juice
1 Tbsp Olive Oil
salt and pepper to taste
Place all ingredients in a bowl and stir gently until combined. Spoon into glasses and serve immediately, or store covered in the refrigerator for up to 2 hours.