Shrimp Cocktail

I just asked my husband, James, if he had taken a picture of the shrimp cocktail when I made it the other night. He told me that he didn't, but why did I want it. I explained that I was going to put the recipe on the blog and he said, "There's a recipe for shrimp cocktail???".....

I actually didn't realize that there was a "recipe" for shrimp cocktail either, until I wanted to make it the other night and I thought maybe I could find some spices and special things to put in the boiling water. And, boy, was I right! It makes all the difference in the world!

This recipe is from an amazing restaurant in Ann Arbor, Michigan called The Chop House (part of Main Street Ventures). It's so good. They make their own cocktail sauce, but I recommend buying the already made McCormick version of the HOT cocktail sauce.

Cheesy Factor (1 no cheese, 10 all cheese): 1
Time Factor (1 shortest, 10 longest): 2
Dummy Factor (1 easiest, 10 hardest): 1

Shrimp Cocktail
(Serves 4)
1.5 lbs shrimp, jumbo preferred (shell on, but cleaned and deveined if possible) 
1 cup cocktail sauce
2 lemons (1 whole, 1 cut into wedges)
1 Tbs salt
1/2 cup onions, coarsely chopped
1 rib celery, coarsely chopped
1 Tbs peppercorn
2 bay leaves
Water

In a large pot, add water (enough to boil shrimp in), salt, onion, celery, peppercorn, and bay leaves. Cut one lemon in half and squeeze juice into pot. Bring to boil. While water is heating up, peel shrimp (if not done so already), leaving tail on. Drop shrimp into rapidly boiling water and stir. Cook shrimp for about 4 minutes. Drain and add shrimp into ice water immediately to stop the cooking process. If necessary, replace water with new ice water until shrimp are chilled. Serve on ice (optional) with cocktail sauce and lemon wedges.

Cocktail Sauce
3/4 cup tomato ketchup
3/4 cup chili sauce
1/4 cup prepared horseradish
2 tsp Worcestershire sauce
Juice from one small lemon
Dash of Tabasco sauce
Salt and pepper to taste

Mix all ingredients in bowl. Refrigerate in tightly covered container.