Shrimp Cocktail with Homemade Cocktail Sauce

To make the prepared horseradish, peel the fresh horseradish root. Split it lengthwise, then thinly slice it against the grain.

Mince the sliced horseradish finely with a knife or in a food processor.

In a small bowl, combine the minced horseradish with a pinch of salt, 2 tablespoons of water, and 1 tablespoon of white vinegar. Mix well and set aside.

To make the cocktail sauce, combine ketchup, a pinch of kosher salt, a few dashes of hot sauce, and the juice of one lemon in a mixing bowl.

Add 2 tablespoons of the freshly prepared horseradish to the bowl and whisk until the sauce is smooth and well combined.

To poach the shrimp, place them in a saucepan. Add a pinch of salt, the juice of one lemon (and the squeezed lemon halves), and the crushed garlic cloves.

Cover the shrimp with cold water and place the saucepan over medium-high heat.

Bring the water up to temperature slowly, stirring occasionally. Cook for 3-4 minutes, or until the shrimp are opaque, white, and pink. Do not let the water reach a rolling boil.

Once cooked, immediately remove the shrimp from the hot water and spread them in a single layer on a sheet tray to cool quickly.

Place the sheet tray in the refrigerator to chill the shrimp completely.

To serve, place a small amount of shredded lettuce in the bottom of a cocktail glass. Top with a generous spoonful of cocktail sauce.

Arrange the chilled shrimp around the rim of the glass and serve immediately.