Spicy-Warm Shrimp Cocktail - cooking recipe

Ingredients

BRINE
16 cups water
1/2 cup dry white wine
1 onion, cut into eights
2 carrots, peeled and cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
1 lemon, halved
1 bay leaf
1/2 teaspoon whole black peppercorn
crushed red pepper flakes
1 1/2 lbs uncooked large shrimp (with shells intact)
SAUCE
1/4 cup creme fraiche
1/4 cup mayonnaise
3 tablespoons prepared horseradish
2 tablespoons ketchup
2 1/2 tablespoons finely chopped fresh chives, divided
1 1/2 tablespoons fresh lemon juice
kosher salt
frehly ground black pepper
crushed red pepper flakes (optional)
1/4 head iceberg lettuce, very thinly sliced
lemon wedge, for garnish

Preparation

SAUCE:
Stir the creme fraiche, mayonnaise, horseradish, ketchup, and 2 tablespoons of chives in a medium saucepan over medium heat until heated through.
Mix in the lemon juice.
Season the sauce to taste with salt, pepper & crushed red pepper flakes, if using.
Remove the sauce from the heat.
SHRIMP:
Combine the water, wine, onion, carrots, celery, lemon halves, bay leaf, peppercorns & crushed red pepper flakes in a large pot and bring to a boil over high heat.
Simmer for 5 minutes to allow the flavors to blend.
Turn off the heat amd add the shrimp.
Cook just until the shrimp turn pink and are opaque in the center about 2 minutes.
Using a meshed sooon, transfer the shrimp from the water to a baking sheet and cool.
Peel and devein the shrimp & cut all but 8 of the shrimp crosswise into bite-size chunks.
Add the diced shrimp to the sauce and stir until the shrimp are warm.
Divide the lettuce among 4 oversized martini glasses.
Using a slotted spoon, spoon the shrimp mixture atop the lettuce in each glass.
Place 2 whole shrimp atop each serving and sprinkle with the remaining chives.
Garnish with the lemon wedges and E N J O Y!