Ingredients

FOR THE SHRIMP:

• 2 pounds 

  raw shell-on shrimp (extra-jumbo, 16 to 20 per pound), thawed if frozen

• 1 

  large white onion

• 8 cups 

  water

• 2 tablespoons 

  kosher salt

• 2 tablespoons 

  white wine vinegar

• 1 tablespoon 

  black peppercorns

FOR THE COCKTAIL SAUCE AND SERVING:

• 2 

  medium lemons

• 1 1/2 cups 

  ketchup

• 2 tablespoons 

  Worcestershire sauce

• 1 tablespoon 

  prepared horseradish, plus more as needed

• 1 teaspoon 

  freshly ground black pepper

• 1/2 to 1 teaspoon 

  vinegar-based hot sauce, such as Tabasco

• 1 tablespoon 

  yuzu kosho, sambal oelek, or other chili paste, plus more as needed (optional)

• Lemon wedges, for serving (optional)

Description

MAKE THE SHRIMP:

1. Rinse 2 pounds raw extra-jumbo shrimp under cool water. Devein with kitchen shears, but do not peel.

2. Peel and quarter 1 large white onion and place in a medium pot. Add 8 cups water, 2 tablespoons kosher salt, 2 tablespoons white wine vinegar, and 1 tablespoon black peppercorns. Bring to a boil over high heat. Add the shrimp and remove from the heat. Let sit until just opaque, pink, and cooked through, 1 1/2 to 2 minutes.

3. Drain or remove with a slotted spoon and spread on a baking sheet in a single layer; discard the onion and peppercorns. Refrigerate until chilled through, about 25 minutes. Meanwhile, make the cocktail sauce.

MAKE THE COCKTAIL SAUCE:

1. Juice 1 of the medium lemons into a medium bowl until you have 2 tablespoons. Add 1 1/2 cups ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon prepared horseradish, 1 teaspoon black pepper, 1/2 to 1 teaspoon vinegar-based hot sauce, and 1 tablespoon yuzu kosho, sambal oelek, or other chili paste, if using. Stir to combine. Taste and add more horseradish and/or chili paste, if desired.

2. Peel the shrimp, leaving the tails on. Halve the remaining 1 medium lemon and squeeze the juice over the shrimp. Divide the cocktail sauce between 8 martini or coupe glasses, then hang 5 shrimp over the edge of each glass. Alternatively, fill a lipped platter or shallow serving bowl with ice, then place the shrimp on the ice with a bowl of cocktail sauce alongside. Serve with lemon wedges for squeezing, if desired. Set out a small bowl for discarded shrimp tails.