For big shrimp cocktail taste, layer on the flavor

SHRIMP COCKTAIL

Recipe adapted from Grove Park Inn

Serves 4 as appetizer

For the shrimp:

2 tablespoons Old Bay Seasoning

1 lemon, halved

1 teaspoon granulated garlic

1 teaspoon garlic

1 teaspoon Caribbean jerk seasoning

1 teaspoon salt

24 extra large shrimp (more if you are using smaller shrimp)

Have a large bowl of ice water ready near the sink. To an 8-quart pot of water, add all the ingredients except for the shrimp. Bring to a boil. Add the shrimp to the pot and when the water returns to a boil, the shrimp should be bright pink and done. Immediately drain and place the shrimp into the ice bath to cool for 2 minutes. Drain and serve with the cocktail sauce.

For the cocktail sauce:

The chef specifically recommends Heinz chili sauce; it’s not very spicy and has a nice sweet taste. If you use another type of hot chili sauce, just start with a couple tablespoons first, then taste and adjust.

1/2 cup Heinz chili sauce

1 cup ketchup

1 tablespoon horseradish

1 dash Worcestershire sauce

½ lemon, juiced

1/2 teaspoon Tabasco

½ clove garlic, finely minced

1 tablespoon cilantro, chopped

Mix all ingredients together in a medium bowl and refrigerate until ready to serve.

via For big shrimp cocktail taste, layer on the flavor.