Shrimp Cocktail - cooking recipe

Ingredients

Court Bouillon
8 quarts water, preferably spring water
1 onion, coarsely chopped
2 stalks celery, coarsely chopped
4 garlic cloves, crushed
3 bay leaves
6 peppercorns
1 dried hot chili pepper
1 lemon, sliced
4 sprigs flat leaf parsley
4 sprigs thyme
kosher salt
Shrimp
16 jumbo shrimp
Cocktail Sauce
1 cup Heinz ketchup
1/4 cup freshly grated horseradish (or to taste)
1 lemon, juice of (or to taste)
1 lime, juice of (or to taste)
Worcestershire sauce (3 shakes)
hot sauce, such as Tabasco, Cholula (2 shakes)
1 teaspoon cracked black pepper
lemon wedge, for serving

Preparation

Fill a large pot with the water and add in onion, celery, garlic, bay leaves, peppercorns, chile pepper, lemon, parsley, thyme, and a large handful of salt (the water should approximate sea water in saltiness).
Bring to a hard boil, then reduce to a simmer, cover, and cook for 15-20 minutes.
Add the shrimp and increase heat to high; once the court bouillon has returned to a simmer, remove from the heat and set aside, covered, for 5 minutes.
Drain the shrimp in a colander, reserving the court bouillon for another use.
Transfer the shrimp to a small baking sheet and refrigerate.
When the shrimp are cool, peel and devein.
Cocktail sauce-combine all the ingredients in a small bowl; taste and adjust the seasoning, adding more horseradish, hot sauce and/or lemon or lime juice to taste.
Transfer to a small serving bowl.
To serve, put the bowl of cocktail sauce in the center of a serving plate and arrange the shrimp and lemon wedges around it.