Chilled Peel-and-Eat Shrimp With Dipping Sauces
- Tangy Garlic Tartar Sauce
- Spicy Cocktail Sauce
- ¼ cup Old Bay seasoning
- Smoky Rémoulade Sauce
- 3 pounds unpeeled, large raw shrimp (26/30 count)
- Garnishes: lemon slices and wedges, fresh parsley sprigs
1. Combine 9 cups water and Old Bay seasoning in a Dutch oven. Bring to a boil; add shrimp. Cover, remove from heat, and let stand 15 to 20 minutes or just until shrimp turn pink. Drain well. 2. Place cooked shrimp in a glass bowl. Cover and chill 2 to 24 hours. Garnish, if desired; serve with sa...