Perfect Shrimp Cocktail

Gather the ingredients.

Add 10 cups water, 2 tablespoons fine salt, 1 1/2 tablespoons granulated sugar, 1 tablespoon whole black peppercorns, and 4 fresh tarragon sprigs to a large saucepan. Halve 1 lemon and squeeze the juice into the water mixture; add the spent lemon halves.

Bring to a boil over high heat. Remove from the heat and let stand for 8 minutes, or until a thermometer registers 180 F.

Meanwhile, devein 1 1/2 pounds unpeeled, raw jumbo shrimp by piercing a toothpick or thin bamboo skewer through the back of the shell; use the toothpick to pull the vein from the shrimp and discard.

Add the shrimp to the saucepan and poach (off the heat) until just cooked through, firm to the touch and no longer translucent, about 3 minutes.

While the shrimp are poaching, fill a large bowl with ice water. Once the shrimp have cooked through, use a slotted spoon to transfer them to a large resealable heat-proof plastic bag and seal to fully close. Submerge the bag in the ice water, moving the shrimp around in the bag with your hands to separate them in order to cool faster. Leave the bag in the ice water until the shrimp are cold, 8 to 10 minutes.

While the shrimp cool, whisk together 1 cup cocktail sauce, 1 1/2 tablespoons prepared horseradish, and 1/4 teaspoon ground black pepper in a medium bowl. Zest the remaining lemon and add to the cocktail sauce along with 1 1/2 tablespoons lemon juice. Transfer to a small serving bowl.

Remove the shrimp from the bag and peel them, leaving the tails on.

Place the shrimp on a serving platter with some crushed ice and serve with cocktail sauce and lemon wedges.