|½||cup ketchup or tomato-based chile sauce|
|1||tablespoon finely grated fresh horseradish root, or prepared horseradish, or more to taste|
|Juice of ½ lemon, or more to taste|
|Black pepper, to taste|
1. In a bowl, combine the ketchup or chile sauce, horseradish, lemon juice, and pepper.
2. Taste for seasoning and add more horseradish or lemon, if you like. Refrigerate until using.
|1||pound large (21 to 25 per pound) shrimp|
|1||cup white wine|
1. Have on hand a large bowl filled with ice water.
2. In a wide saucepan over medium heat, bring the water and wine to a simmer. Add the onion, salt, bay leaves, peppercorns, and parsley. Simmer over low heat for 10 minutes. Taste the broth. It should taste like well-seasoned stock.
3. Add the shrimp and stir. Remove the pot from the heat. Cover it and leave for 2 minutes, or until the shrimp are opaque in the center. With a slotted spoon, quickly transfer the shrimp to the ice water bath. Swish them around for 1 minute. Drain and pat dry. Refrigerate until cold, or for up to 24 hours. (Strain the broth and use to make chowders or other fish-based soups.)
4. Fill 4 stemmed or other wide-topped glasses with shrimp. Transfer the sauce to small bowls, shot glasses, or hollowed-out lemon halves. Serve with the sauce.