INGREDIENTS
1 pound of Marativa U15 shrimp
1 tablespoon salt
1 large onion, quartered
1 head garlic, halved
1 lemon, halved
1/2 bunch parsley
5 sprigs of fresh thyme
2 bay leaves
1 small bucket of ice
DIRECTIONS
1. Put 10 cups of water, onion, garlic, lemon, and all herbs
in a pot and bring to a boil over high heat. Lower the heat
to a simmer, set a cover on top, and cook for 10 to 30
minutes.
2.Drop the shrimp into the liquid and turn off the heat.
Cook the shrimp, stirring occasionally, until they curl and
turn pink, about 2 1/2 minutes to 3 minutes for U15’s.
Drain and put in a bowl with ice water. Peel the shrimp
and remove the vein along the curve of the shrimp, if
desired. Refrigerate if not serving right away.
If refrigerated, bring the shrimp to room temperature 20
minutes before serving.
3.Cocktail Sauce: Combine the ketchup, lemon zest and
juice, horseradish, and Worcestershire sauce in a small bowl.
Add hot sauce, if desired. Mix well, then refrigerate until ready
to serve.
4.To serve put the cocktail sauce in a medium bowl and
surround with the shrimp, or loop the shrimp over the
edge of an individual cocktail glass and top with the sauce.
Garnish with the lemon and serve.
