Classic Shrimp Cocktail with Red and Green Sauce

Ingredients

• Shrimp:
• 4 quarts water
• 1 tablespoon salt 
• 2 tablespoons fresh lemon juice 
• 1 onion, cut into 8 wedges 
• 1 bay leaf
• 48 jumbo shrimp, peeled and deveined (about 2 pounds) 
• 
  Salsa verde:
• 1 1/2 cups packed fresh flat-leaf parsley leaves
• 1 cup packed fresh basil leaves
• 1 1/2 tablespoons sliced almonds
• 3 tablespoons cold water
• 2 tablespoons extravirgin olive oil 
• 2 tablespoons red wine vinegar
• 1 tablespoon capers, drained
• 2 teaspoons Dijon mustard 
• 1/4 teaspoon salt 
• 1/8 teaspoon freshly ground black pepper 
• 1 garlic clove, peeled
• 
  Horseradish sauce:
• 3/4 cup bottled chili sauce (such as Heinz)
• 1/4 cup ketchup 
• 2 tablespoons prepared horseradish 
• 2 tablespoons fresh lemon juice 
• 3 drops hot pepper sauce (such as Tabasco; optional)

Preparation

• To prepare shrimp, combine first 5 ingredients in a Dutch oven. 
• Bring to a boil and cook, covered, 5 minutes. Add shrimp; cook, uncovered, 3 minutes or until shrimp are done. 
• Drain; discard bay leaf and onion. Rinse shrimp with cold water. 
• Chill 1 hour.
• To prepare salsa verde, combine flat-leaf parsley and the next 10 ingredients (through garlic clove) in a blender. 
• Process until smooth. Pour into a bowl; cover and chill.
• To prepare horseradish sauce, combine chili sauce, ketchup, horseradish, and 2 tablespoons juice. 
• Add hot pepper sauce, if desired. Cover and chill. Serve shrimp with sauces.

**For convenience, make this dish ahead, and refrigerate until time to serve.**

Shared by Debbie McLean Warner