SHRIMP COCKTAIL MY WAY ENJOY DAN:

                      SHRIMP COCKTAIL MY WAY by CHEF DAN:

Serves 4-6

POUCHING LIQUID:

2-1/2- quarts of cold water

2(8 Oz) jar clam juice

1/2-onion, sliced

1/2- lemon

3-garlic cloves, peeled and smashed

2-spring’s fresh tarragon

2 teaspoons fennel seeds

1 tablespoon Old Bay

1 teaspoon Seasoned Pepper Medley

1 bay leaf

COCKTAIL SAUCE:

1/2-cup ketchup

1/4-cup EACH chili garlic sauce, and prepared horseradish

1/4-cup Sweet Chili Sauce

1 teaspoon EACH lemon juice and Worcestershire sauce

3 drops Tabasco Chipotle Smoked pepper sauce

A pinch of seas salt

1-1/2-pounds shell on deveined jumbo shrimp

DIRECTIONS:

1.   Stir water and next 9 ingredients together in a stock pot.

2.   Bring to a simmer and cook until flavors blend, about 15 minutes.

3.   Whisk ketchup and next 7 ingredients in a bowl.

4.   Chill for 20-30 minutes.

5.   Bring pouching liquid to a boil; add shrimp when they turn bright pink they are ready about 4-5 minutes.

6.   Transfer shrimp to a bowl of ice water and immerse in ice water until cold.

7.   Arrange cold shrimp on a platter and serve with chilled sauce.

ENJOY DAN:                                                       BON-APPETIITE!!