Ingredients
Equipment
Method
- Rinse the shrimp under cool water. Devein the shrimp with kitchen shears, but do not peel.
- Peel and quarter the onion and place it in a medium pot. Add water, kosher salt, white wine vinegar, and black peppercorns. Bring to a boil over high heat. Add the shrimp and remove the pot from the heat. Let the shrimp sit until they are just opaque, pink, and cooked through, about 1 1/2 to 2 minutes.
- Drain the shrimp or remove them with a slotted spoon and spread them in a single layer on a baking sheet. Discard the onion and peppercorns. Refrigerate until chilled through, about 25 minutes. While the shrimp chill, prepare the cocktail sauce.
- Juice 1 of the lemons into a medium bowl until you have 2 tablespoons. Add the ketchup, Worcestershire sauce, prepared horseradish, black pepper, vinegar-based hot sauce, and chili paste, if using. Stir to combine. Taste and add more horseradish and/or chili paste if desired.
- Peel the shrimp, leaving the tails on. Halve the remaining lemon and squeeze the juice over the shrimp. Divide the cocktail sauce among 8 martini or coupe glasses. Hang 5 shrimp over the edge of each glass. Alternatively, fill a platter or shallow serving bowl with ice, place the shrimp on the ice, and serve the cocktail sauce in a separate bowl. Serve with lemon wedges for squeezing, if desired. Provide a small bowl for discarded shrimp tails.
Nutrition
Notes
The cocktail sauce can be made up to 1 week ahead and refrigerated in an airtight container. The shrimp can be cooked up to 1 day ahead, refrigerated in an airtight container, and served chilled. Leftover shrimp and cocktail sauce can be refrigerated in separate airtight containers. The shrimp can be stored for up to 2 days, and the cocktail sauce for up to 1 week.