2 pounds uncooked shell-on shrimp (26-30 per pound)
Description
In a small bowl, combine ketchup, lemon juice, horseradish, Worcestershire sauce and, if desired, hot pepper sauce.
In a large saucepan, combine water, onion, lemon, parsley, salt, peppercorns, bay leaf and thyme; bring to a boil. Add shrimp. Cook just until shrimp turn pink, 1-2 minutes. Drain; immediately drop shrimp into a bowl of ice water. Discard onion, lemon, parsley, peppercorns and bay leaf. Drain shrimp. Peel shrimp, leaving tails on. Devein if needed. Serve shrimp with sauce.
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