6 cups water
2 tablespoons salt
2 bay leaves
1 lemon, halved
1 stalk celery with leaves cut into 3 pieces
2 pounds unpeeled fresh shrimp
Combine first 5 ingredients in a Dutch oven and bring to a boil. Add shrimp, cook 3 to 5 minutes. Drain well, rinse with cold water. Cover and chill. Peel shrimp and devein. Serve with cocktail sauce.
The little line that runs down the back of a shrimp, the sand vein, is its intestinal tract. Slit shrimp lengthwise using a small, sharp paring knife. Pull vein away with tip of the knife and rinse shrimp.
Drape shrimp around the rims of stemmed glasses that hold a tangy cocktail sauce.
2/3 cup chili sauce
1/4 cup lemon juice
3 tablespoons prepared horseradish
2 teaspoons Worcestershire sauce
1/4 teaspoons hot sauce
Combine all ingredients stirring until smooth. Cover and chill at least two hours.