Shrimp Cocktail

2 pounds medium to large shrimp with head and tails
1½ quarts water
1 onion, peeled and cut in half
1 stalk celery
1 slice lemon
1 Tablespoon plus 1 teaspoon salt
1 Tablespoon Worcestershire sauce
¼ teaspoon paprika
¼ teaspoon Tabasco
Cocktail sauce (recipe below)

Remove shrimp heads and shells, leaving tails in-tact; devein. Bring water and seasonings to a boil. Add shrimp and return to a boil for 2 minutes. Remove from heat and let shrimp cool in water for 2 to 3 minutes. Drain and pour into ice water to cool completely. Rinse well with cold water and drain. Pat shrimp dry with paper towel; refrigerate until ready to use.

To assemble, line a large red wine goblet with romaine lettuce. Place 6 to 8 shrimp around the rim of the glass (depending on the size of the shrimp), with the tails to the outside. Place a slice of lemon on rim of glass. May be made 1 hour before serving up to this point. Pour cocktail sauce on bed of lettuce. Serves 4.

For variation, place crushed ice in bottom of glass. Line glass with lettuce and proceed as above.

Cocktail Sauce
1 (12-ounce) bottle Heinz chili sauce
1 Tablespoon creamed horseradish
1 Tablespoon Worcestershire sauce
1 teaspoon lemon juice
freshly ground pepper

Combine all ingredients. Season with more horseradish if a hotter sauce is desired. Store in chili sauce bottle.