Ingredients

• 3 quarts water
• 1 small onion, sliced
• 1/2 medium lemon, sliced
• 2 sprigs fresh parsley
• 1 tablespoon salt
• 5 whole peppercorns
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 3 pounds uncooked large shrimp, peeled and deveined (tails on)
• SAUCE:
• 1 cup chili sauce
• 2 tablespoons lemon juice
• 2 tablespoons prepared horseradish
• 4 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• Dash cayenne pepper
• Lemon wedges, optional

Directions

1. n a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes.

2. Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving.

3. Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.

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