By Chef Dean Dellaventura
Ingredients
20 Jumbo Shrimp with shells on
¼ cup Old Bay Seasoning
4 Quarts of water
1 16oz. can or jar of good chili sauce
6oz. Horseradish
1 clove of garlic (minced)
10 lemons
Salt and pepper
Cocktail Sauce:
Juice 6 of the lemons.
Mix the lemon juice, chili sauce, horseradish and garlic together.
Add salt and pepper to taste.
Put the water and Old Bay Seasoning in a large pot and bring to a boil.
Drop the shrimp in and cook until done (about 3-4 minutes).
Strain the shrimp and place them in an ice bath to stop the cooking.
When the shrimp is chilled, remove the shell being careful to leave the tails on (this is better for presentation).
Slice the shrimp down the back and remove the vein. Be sure to rinse allof the vein out of the shrimp.
Arrange on a platter with the sauce in a small bowl or cup and garnish with lemon wedges from the remaining lemons.
DELICIOUS
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