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1
Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat.
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2
Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
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3
Drop the shrimp into the liquid and turn off the heat.
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4
Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones.
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5
Drain and cool to room temperature.
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6
Peel the shrimp and remove the vein along the curve of the shrimp, if desired.
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7
Refrigerate if not serving right away.
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8
If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
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9
To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce.
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10
Garnish with the lemon and serve.
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11
Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward.
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12
Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top.
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13
Gently push the skewer through the shell and then lift up to remove the vein.
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14
Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl.
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15
Add hot sauce, if desired.
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16
Mix well, then refrigerate until ready to serve.
