Koktail Udang

Instructions

1. Fill a large stock pot with 3 quarts water. Squeeze 1 halved lemon into the water and then drop the lemon halves into the pot.
2. Add ½ onion, 2 bay leaves, 2 tablespoons granulated sugar, and 1 tablespoon salt. Bring the water mixture to a boil.
3. Fill a large bowl with ice and water and set it near the stove.
4. Add half the 2 pounds medium RAW shrimp to the boiling water and cook for 2-3 minutes or until pink and float to the top. Remove with a slotted spoon and place in the ice water. Repeat with remaining shrimp. Drain once cooled and refrigerate until ready to use.
5. Add 1 cup ketchup, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 tablespoon prepared horseradish, ½ teaspoon Tabasco sauce, and ¼ teaspoon Worcestershire sauce to a small bowl. Whisk to combine then cover and refrigerate until ready to serve.
6. Place the cocktail sauce in a medium bowl on a large platter. Surround it with the cooked shrimp. Garnish with lemon wedges and fresh parsley, if desired!