When in doubt, shrimp with cocktail sauce is a gathering staple. For a beautiful presentation, plate the shrimp neatly on a plate with a bowl of cocktail sauce and a few thin slices of lemon as a garnish. Alternatively, spoon a little sauce into individual tiny glass cups with a shrimp hanging over the edge.
|WHAT YOU NEED||WHAT TO DO||WHY|
||Cocktail Sauce: In a 1-pint measuring cup, whisk all together. Refrigerate until serving.||This sauce tastes best chilled.|
||Shrimp: If using frozen, add to a 5-quart bowl; top with cool tap water to gently defrost. Transfer to a mesh strainer; vigorously shake to remove excess water. Pat dry with a sterile paper towel.||Never use precooked shrimp. It is rubbery. If not living on the coast, flash-frozen is an excellent alternative to fresh.|
||In a 12-inch tri-ply everyday pan over medium heat, circulate the butter to coat the base. When it begins to foam (~3 minutes), add the shrimp in an even layer. Sprinkle with zest, salt, and pepper; cook in place until pink halfway through (~1 minute). Turn with a bamboo spatula and cook just until they turn pink (1-2 minutes more, depending on shrimp size). Remove from the pan promptly. Arrange on a serving platter or in individual glass cups and serve with the cocktail sauce.||Bamboo is gentle on cookware. Shrimp require close monitoring, as they overcook quickly and become rubbery. If they curl into a tight ball, they are overcooked.|
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