2 pounds large or jumbo Apanie Black Tiger shrimp
10 cups cold water
2 carrots, cut in 2 inch pieces
2 stalks of celery, cut in 2 inch pieces
1 large onion, quartered
3 cloves garlic
1 lemon, halved handful parsley
2 bay leaves
Place water, carrot, celery, onion, garlic, lemon,parsley and bay leaves in a pot and bring to a boil over high heat. Lower to heat to a simmer, set a cover on top slightly ajar, and cook for 15 minutes. Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 3 minutes. Drain and cool.
1 cup ketchup
1 lemon, zest finely grated and juiced
4 teaspoons prepared horseradish or to taste, drained
1/4 teaspoon Worcestershire sauce
Hot sauce, to taste
Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix, then refrigerate until ready to serve.