Serves 6

1 1/2 cups ketchup
2 tablespoons freshly grated horseradish
juice of 1 lemon
hot pepper sauce, such as Tobasco
1 1/2 cups dry white wine

1 medium onion, coarsely chopped
1 medium stalk celery, scrubbed and coarse chopped
1 medium carrot, scrubbed and coarsely chopped
8 whole black peppercorns
1 bay leaf
2 pounds large shrimp, peeled and deveined

Bring large pot of water to boil.

Make cocktail sauce:
In medium bowl, combine ketchup, horseradish, lemon juice saving a 2-inch piece of rind and hot pepper sauce.
Fill a large bowl with ice water; set aside.
Add white wine, onion, celery, carrot, peppercorns, bay leaf, and lemon rind to boiling water. Return to a boil.
Place shrimp in a strainer or sieve; lower into boiling water. Cook for 2 to 3 minutes. Lift from boiling water, and plunge into ice water; let cool. Drain well. Serve with cocktail sauce.

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