Ingredients

• 1 pound fresh large Florida pink shrimp (heads off and deveined) 
• 1 tablespoon Florida seafood boil seasoning blend 
• 4 cloves garlic, peeled and crushed 
• 4 lemons, (3 quartered or sliced, 1 lemon juiced)    
• 3-4 sprigs fresh parsley 
• 2 cups ketchup 
• 1/2 teaspoon liquid smoke 
• 2 teaspoons Worcestershire sauce 
• 2 tablespoons prepared horseradish, or more, to taste 
• Sea salt and fresh ground pepper, to taste 

Directions

Fill a large pot halfway with water and bring to a rapid boil. Add the seafood boil seasoning blend and crushed garlic. Carefully add the fresh shrimp and cook for 2 minutes, then test 1 shrimp for doneness. The shrimp meat should be almost completely cooked. Fill a large bowl halfway with ice and water. Remove the shrimp from the boiling water and place into the ice water bath to stop the cooking process. Once the cooked shrimp are completely cooled, drain all the ice and water from the bowl. Season the cooked shrimp with the reserved seafood boil seasoning blend, lemon juice, some hand-torn parsley and cut lemons. Toss ingredients to evenly coat, cover and set aside in the refrigerator.  

In a medium mixing bowl, combine the ketchup, liquid smoke, Worcestershire sauce and horseradish. Stir ingredients to combine. Taste and adjust seasoning with salt and pepper. Serve the chilled shrimp with the smoky cocktail sauce. Garnish with extra lemons and parsley.