Classic Shrimp Cocktail with Red and Green Sauces

Ingredients

• 1.5 tablespoons almonds sliced
• 1  bay leaf 
• 0.1 teaspoon pepper black freshly ground
• 1 tablespoon capers drained
• 0.8 cup bottled chili sauce (such as Heinz)
• 2 teaspoons dijon mustard 
• 2 tablespoons olive oil extravirgin
• 1.5 cups flat-leaf parsley leaves fresh packed
• 1 cup basil leaves fresh packed
• 1  garlic clove peeled
• 2 tablespoons horseradish prepared
• 2 pounds shrimp deveined peeled
• 0.3 cup catsup 
• 2 tablespoons juice of lemon fresh
• 1  onion cut into 8 wedges
• 3 drops pepper sauce hot (such as Tabasco; optional)
• 2 tablespoons red wine vinegar 
• 0.3 teaspoon salt 
• 1 tablespoon salt 
• 3 tablespoons water cold
• 4 quarts water 

Equipment

• bowl
• blender
• dutch oven

Directions

1. To prepare shrimp, combine first 5 ingredients in a Dutch oven. Bring to a boil and cook, covered, 5 minutes.
2. Add shrimp; cook, uncovered, 3 minutes or until shrimp are done.
3. Drain; discard bay leaf and onion. Rinse shrimp with cold water. Chill 1 hour.
4. To prepare salsa verde, combine flat-leaf parsley and the next 10 ingredients (through garlic clove) in a blender. Process until smooth.
5. Pour into a bowl; cover and chill.
6. To prepare horseradish sauce, combine chili sauce, ketchup, horseradish, and 2 tablespoons juice.
7. Add hot pepper sauce, if desired. Cover and chill.
8. Serve shrimp with sauces.