Ingredients 

1 pound Shrimp – thawed in the fridge for two days

2 quarts cold water

2 carrots – large dice

2 stalks celery – large dice

1 onion – quartered

2 cloves garlic – smashed

1 lemon – cut in half

1 bunch fresh parsley

1 bunch fresh thyme

2 bay leaves

1 cup Heinz ketchup

1 lemon – zest and juice

1-2 Tablespoon horseradish (depends on your taste)

Couple dashes of hot sauce and Worcestershire sauce to taste

Directions

1. Pour the water, carrots, celery, onion, garlic, lemon, parsley, thyme, and bay leaves into a large stock pot and bring to a boil.
2. Lower temp to simmer and let cook for 20 minutes.
3. While the liquid is boiling on the stove, rinse the shrimp with cold water and let drain. 
4. Place the shrimp in the liquid and turn off the heat.
5. Cook the shrimp,  stirring occasionally until they begin to curl and turn pink, about 3-5 minutes.
6. Drain and cool the shrimp until they are cool enough to handle. Peel the shrimp and remove the vein. Cover and refrigerate until serving.
7. Mix ketchup, lemon juice, lemon zest, horseradish, and Worcestershire sauce in a small bowl.
8. Serve the shrimp with cocktail sauce. 

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