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