Ingredients:

  • 2 lbs Extra-Large Shrimp (16-20 count), peeled and deveined, tail-on
  • 2 Liters Water
  • 2 tbsp Sea Salt
  • 1 Large Lemon, sliced into rounds
  • 2 Bay Leaves
  • 1 tsp Black Peppercorns, whole
  • 1/2 cup Organic Low-Sugar Ketchup
  • 1/4 cup Plain Greek Yogurt
  • 3 tbsp Prepared Horseradish
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Hot Sauce

Instructions:

  1. Fill a 6-quart stock pot with 2 liters of water, sea salt, lemon rounds, bay leaves, and peppercorns. Bring to a rolling boil and simmer for 5 minutes to infuse the aromatics.
  2. Add the shrimp to the boiling water and immediately turn off the heat. Cover the pot and let the shrimp poach for 3 to 4 minutes until opaque and curled into a 'C' shape.
  3. Using a slotted spoon, immediately transfer the cooked shrimp into a large bowl filled with ice and cold water to shock them and stop the cooking process.
  4. While the shrimp chill, whisk together the low-sugar ketchup, Greek yogurt, horseradish, lemon juice, Worcestershire sauce, smoked paprika, and optional hot sauce in a small bowl.
  5. Drain the shrimp thoroughly, pat dry, and serve chilled with the spicy dipping sauce.