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1
COMBINE THE WATER with carrot, celery, lemon juice and reserved lemon half, thyme, peppercorns, and a generous amount of salt, in a large (5-quart) stockpot.
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2
Bring to a rolling boil, then add shrimp.
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3
When the water is almost at a boil again, which should take about 1 1/2 minutes, the shrimp should be bright pink and curled; immediately remove the shrimp with a slotted spoon, and serve.
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4
If you plan on serving the shrimp cold, in shrimp cocktail or salad, immediately shock them in an ice-water bath to stop the cooking.
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5
Peel and devein, if desired (page 122).
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6
Chill in the refrigerator, covered, until ready to serve, up to 1 day.
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7
Using the side of a chefs knife, mash 1 small garlic clove with 1/4 teaspoon coarse salt to form a paste.
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8
Pulse 2 coarsely chopped medium tomatoes (1 3/4 cups) in a food processor until coarsely pureed.
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9
Transfer to a fine mesh sieve and let drain for 10 minutes, reserving liquid.
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10
Return tomatoes to food processor.
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11
Add 4 1/2 teaspoons freshly grated horseradish (or to taste), 1/2 teaspoon finely grated lemon zest, 1 tablespoon plus 1 teaspoon fresh lemon juice, 1 teaspoon coarse salt, 1 1/4 teaspoons Worcestershire sauce (or to taste), 1 1/2 teaspoons Tabasco sauce (or to taste), and the garlic paste.
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12
Pulse to combine.
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13
Add 2 tablespoons extra-virgin olive oil and process until combined.
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14
Add up to 1/4 cup reserved liquid to mixture to adjust to desired consistency.
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15
Chill until ready to serve.
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16
(Makes about 3/4 cup)
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17
Cooking the shrimp in their shells will increase the flavorand is necessary for peel-and-eat servings.
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18
But when used in salads or shrimp cocktail, the shrimp will have a neater appearance if peeled and deveined before cooking (the shells slip off easier when raw).
