This recipe has been adapted for the home cook from Liza Hardoon's catering menu at To Go in Toronto.
1 cup white wine
3 cups water
1 bay leaf
4 whole peppercorns
4 parsley stalks
3 sprigs fresh thyme
3 pounds large uncooked shrimp
½ cup ketchup
1 tablespoon Worcestershire sauce
½ teaspoon hot-pepper sauce
1 tablespoon brandy
1 teaspoon red-wine vinegar
¼ cup lemon juice
2 teaspoons prepared horseradish
Bring wine, water, bay leaf, peppercorns, parsley, lemon and thyme to boil on high heat. Season with salt and pepper, reduce heat and simmer for 10 minutes.
Add shrimp into simmering liquid and cook until just pink, about 3 to 5 minutes.
Transfer shrimp to bowl of ice water to cool immediately. Drain and peel shrimp.
Combine ketchup, Worcestershire sauce, hot-pepper sauce, brandy, red-wine vinegar, lemon juice and horseradish for cocktail sauce. Season with salt.
Serve shrimp with cocktail sauce.