Shrimp Cocktail

Ingredients

• 2  bay leaves 
• 0.3 teaspoon pepper black as needed freshly ground plus more
• 2 teaspoons peppercorns whole black
• 0.5 cup wine dry white
• 0.3 cup horseradish prepared
• 1.5 cups catsup 
• 1.5 teaspoons kosher salt 
• 1 medium optional: lemon thinly sliced
• 0.5 teaspoon juice of lemon freshly squeezed
• 3  parsley fresh italian
• 2 pounds shrimp deveined peeled for the tails and ()
• 0.5 teaspoon all the tabasco sauce you handle 
• 2 quarts water 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• pot
• sieve
• plastic wrap

Directions

1. Combine everything except the shrimp in a 4-quart saucepan or pot over high heat and bring it to a boil.
2. Add the shrimp, stir, and remove the pan from the heat. Cover with a tightfitting lid and let sit until the shrimp are opaque and just cooked through, about 10 minutes. Meanwhile, line a baking sheet with paper towels and set it aside.When the shrimp are ready, drain them in a strainer set in the sink.
3. Transfer them to the prepared baking sheet and arrange in a single layer, removing and discarding any solids from the poaching liquid that have stuck to the shrimp (discard the contents in the strainer as well).
4. Let sit until cooled to room temperature, about 10 minutes
5. Transfer the shrimp to a large bowl and cover with plastic wrap. Refrigerate until chilled, at least 1 hour and up to 1 day. Meanwhile, make the cocktail sauce.For the cocktail sauce:Stir all the ingredients together in a medium bowl. Taste and season with more pepper as needed. Cover the bowl with plastic wrap and chill until ready to serve.
6. Serve the shrimp with the sauce for dipping.