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Overall Ingredients
1lb. Ice3c. Water1 Tbsp. kosher salt1 Tbsp. granulated sugar1/4 Small onion, peeled and halved1/2 Tbsp. parsley1 Lemon1lb. Shrimp, peeled and deveinedCocktail Sauce100g (1/2c) of Carbone Marinara4g (1 tsp.) Lemon juice3g (3/4 tsp) Tabasco Sauce5g (1 1/4 tsp) Freshly grated horseradish (Micro-planed)3g (3/4 tsp) Lea and Perrins Worcestershire SauceSalt to taste
1. Fill a large bowl halfway with ice and add water to cover; set aside.2. In a large pot, combine 6 cups of water, salt, sugar, and onion. 3. Halve and juice lemon and add to pot. Bring to a boil, then turn off heat and add shrimp to pot.4. Let sit until shrimp are pink and cooked through, about 3 minutes. Remove shrimp from the pot into the bowl of ice.5. To create the cocktail sauce, simply mix all of the ingredients together.6. Serve shrimp with lemon wedges and cocktail sauce.