DIRECTIONS
1
Bring 2 quarts of water to a boil in a pot on the stove.
2
Meanwhile, peel, devein and rinse the shrimp.
3
While waiting for water to boil, combine ketchup, half the lemon juice, horseradish, hot sauce, Worcestershire sauce, a pinch of salt and freshly ground black pepper. Stir well to combine, then adjust seasoning and reserve.
4
When the water roils, add remaining salt, peppercorns, bay leaf, red pepper flakes, wine, lemon halves and remaining lemon juice and boil 5 minutes.
5
Fill a large bowl with ice and water ⅔ of the way full.
6
Turn water down to a simmer, add shrimp and poach 3-5 minutes until they turn pink and opaque and begin to cool. Remove with a slotted spoon or sieve and chill in ice water 2 minutes.
7
Remove to towel or paper towel and pat dry, then serve with cocktail sauce.