Shrimp Cocktail

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  1 Lemon(108g)
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  2 lbs Shrimp
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  1 cup Ketchup
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  0.3 cup Horseradish, Prepared
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  2 tbsp Worcestershire Sauce

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

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  1.5 tsp Mustard, Dijon

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

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  0.5 tsp ½ teaspoon hot sauce (we like Tabasco)
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  2 tbsp Applesauce, Unsweetened, Canned
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  1 tsp 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.
5. 5In a medium bowl, combine the ketchup, prepared horseradish, Worcestershire sauce, Dijon mustard, hot sauce, unsweetened applesauce, and fresh lemon zest, stirring until smooth and fully blended.
6. 6Divide the cooked shrimp evenly into 8 airtight containers while still at room temperature.
7. 7Divide the cocktail sauce evenly into 8 small airtight containers or spoon directly into each container with shrimp, then refrigerate both shrimp and sauce until ready to serve.
8. 8To serve, arrange shrimp over ice in cocktail glasses or bowls and serve the chilled cocktail sauce on the side for dipping, with lemon wedges if desired.