Classic Shrimp Cocktail with Red and Green Sauces

Ingredients

• Shrimp:
• 4 quarts water
• 1 tablespoon salt
• 2 tablespoons fresh lemon juice
• 1 onion, cut into 8 wedges
• 1 bay leaf
• 48 jumbo shrimp, peeled and deveined (about 2 pounds)
• Salsa verde:
• 1 1/2 cups packed fresh flat-leaf parsley leaves
• 1 cup packed fresh basil leaves
• 1 1/2 tablespoons sliced almonds
• 3 tablespoons cold water
• 2 tablespoons extravirgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon capers, drained
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove, peeled
• Horseradish sauce:
• 3/4 cup bottled chili sauce (such as Heinz)
• 1/4 cup ketchup
• 2 tablespoons prepared horseradish
• 2 tablespoons fresh lemon juice
• 3 drops hot pepper sauce (such as Tabasco; optional)

Preparation

1. To prepare shrimp, combine first 5 ingredients in a Dutch oven. Bring to a boil and cook, covered, 5 minutes. Add shrimp; cook, uncovered, 3 minutes or until shrimp are done. Drain; discard bay leaf and onion. Rinse shrimp with cold water. Chill 1 hour.
2. To prepare salsa verde, combine flat-leaf parsley and the next 10 ingredients (through garlic clove) in a blender. Process until smooth. Pour into a bowl; cover and chill.
3. To prepare horseradish sauce, combine chili sauce, ketchup, horseradish, and 2 tablespoons juice. Add hot pepper sauce, if desired. Cover and chill. Serve shrimp with sauces.