Shrimp Cocktail

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  Lemon
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  Shrimp(907g)
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  Ketchup(240g)
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  Horseradish, Prepared(60g)
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  Worcestershire Sauce(30g)

  Lea & Perrins is the standard. A little goes a long way.

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  Mustard, Dijon(8g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  ½ teaspoon hot sauce (we like Tabasco)
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  Applesauce, Unsweetened, Canned(30g)
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  1 teaspoon fresh lemon zest (from 1 lemon)
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  Lemon Wedges, For Serving (Optional)

Instructions

1. 1Fill a large pot with water and bring to a boil over high heat. Cut the lemon in half, squeeze the juice into the water, then add both lemon halves to the pot.
2. 2Add the shrimp to the boiling water, reduce heat to medium-low, and poach uncovered for 3–4 minutes, stirring occasionally, until the shrimp are bright pink and firm throughout with no gray remaining.
3. 3Drain the shrimp in a colander and spread on a clean kitchen towel to cool to room temperature, about 10–15 minutes.
4. 4Once cooled, peel the shrimp and remove the dark vein running along the back of each one, then transfer to an airtight container and refrigerate for at least 2 hours.
5. 5While the shrimp chill, prepare the cocktail sauce: combine the ketchup, prepared horseradish, Worcestershire sauce, Dijon mustard, and unsweetened applesauce in a medium bowl, stirring until smooth and fully blended.
6. 6Divide the cocktail sauce evenly into 4 small airtight containers while still at room temperature, then refrigerate until ready to serve.
7. 7Divide the chilled shrimp evenly into 8 portions and store in separate airtight containers or a single large container with parchment paper separating layers.
8. 8To serve, arrange shrimp over ice in cocktail glasses or bowls and serve the chilled cocktail sauce on the side for dipping.