New Shrimp Cocktail

Ingredients

• 1 lemon
• cut into 8 wedges
• plus more for garnish
• 1 bay leaf
• 1 teaspoon black peppercorns
• 1/2 teaspoon Old Bay Seasoning
• Salt
• Freshly ground pepper
• 18 jumbo shrimp
• shelled and deveined
• 1 cup ketchup
• 1/4 cup peeled
• seeded and minced cucumber
• 1 tablespoon minced red onion
• 1 tablespoon finely grated peeled fresh horseradish (or jarred horseradish)
• plus more for garnish
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 serrano chile
• seeded and minced
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon Tabasco

Instructions

1. In a large saucepan, combine 1 gallon of water with the 8 lemon wedges, the bay leaf, peppercorns, Old Bay and 1 teaspoon of salt and bring to a boil.
2. Add the shrimp and return to a boil.
3. Remove from the heat, cover and let the shrimp poach until just opaque throughout, about 5 minutes.
4. Drain and rinse the shrimp with cold water, then refrigerate until chilled, 30 minutes.
5. In a medium bowl, mix all of the remaining ingredients and season with salt and pepper.
6. Cut 12 of the shrimp into 1-inch pieces and fold them in.
7. To serve, spoon the chopped-shrimp salad into 6 glasses or bowls and top with the remaining whole shrimp.
8. Garnish with freshly grated horseradish and lemon wedges.