For a full-on shrimp boil feast, pair this dish with boiled fresh corn on the cob and baby red potatoes.
3/4 cup unsalted ketchup
1/2 cup grated fresh horseradish or 2/3 cup prepared horseradish
1 1/2 tablespoons fresh lemon juice
1 tablespoon lower-sodium soy sauce
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
3 quarts water
2 cups dry white wine (such as sauvignon blanc)
3/4 cup Old Bay seasoning
6 thyme sprigs
4 lemons, halved
4 bay leaves
2 pounds large shrimp, unpeeled
How to Make It
Combine first 6 ingredients in a bowl; stir well.
Combine 3 quarts water, wine, Old Bay, thyme, lemons, and bay leaves in a large saucepan over high heat; bring to a boil. Add shrimp to pan; cook 3 minutes. Drain well. Spread shrimp on a large tray covered with newspaper. Serve with sauce.