Shrimp Cocktail

Shrimp Cocktail

1 tablespoon Old Bay Seasoning (or any shellfish seasoning)
1/2 small onion, thinly sliced
1 small carrot, sliced
1 stalk celery, chopped
1 lemon, cut in half
16 large or jumbo raw shrimp, shell on
Lettuce
8 tablespoons Cocktail Sauce (recipe follows)

In a pot with 4 cups of cold water, add the Old Bay, onion, carrot, celery,
and lemon. Bring to a boil, turn the heat down, and simmer for 10 minutes.
Add the shrimp and cook for 8 to 12 minutes (depending on size),
counting from the time the water returns to a boil. The shrimp will be
opaque and firm. Remove the shrimp and cover them with ice to cool
quickly.
Discard the cooking liquid and vegetables. When the shrimp are cool
enough to touch, peel off the shells. To devein, cut along the middle of the
back from the head to the tail about J inch deep and pull out the dark vein.
Rinse the deveined shrimp under cold water. Put a lettuce leaf on a plate or,
if you prefer, chop lettuce and put it into a stemmed glass. Arrange four
shrimp on plate or glass and drizzle 2 tablespoons Cocktail Sauce over
shrimp.

Cocktail Sauce

4 tablespoons ketchup
3 tablespoons chili sauce
1 teaspoon lemon juice
1 teaspoon prepared horseradish (dry)
1 teaspoon caper juice*
H teaspoon capers*, finely chopped

Mix all the ingredients.
Put the mixture in a clean, sanitized jar, cover, and refrigerate until
ready to use. It will keep 2 weeks refrigerated.