SHRIMP COCKTAIL :
MARINADE :
Scoop 8 cups ice into a large bowl; set aside. Combine ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt, ¼ cup sugar, and 6 cups water in a large saucepan.
Cut 2 lemons in half, squeeze juice into pot, and toss in lemon halves. Bring liquid to a boil, stirring to dissolve salt and sugar, then remove pot from heat.
Add 1 lb. shell-on jumbo or large shrimp, deveined, and poach, uncovered, 3½ minutes.
Immediately add reserved ice to saucepan to rapidly chill the liquid and stop the cooking. Let shrimp sit in ice bath 10 minutes.
In a separate bowl combine parsley, lemon zest, lemon juice, olive oil, Old Bay, red onion, and hot sauce. Once combined, add in the lemon
Drain shrimp, pat dry, and peel. Pat dry again. Then add to the marinade. Refrigerate for 4-6 hours & serve. Goes great with remoulade.