SHRIMP WITH COCKTAIL SAUCE

To boil the shrimp: Use a large pot with enough water to cover the shrimp. Add 1/2 lemon, 1 bay leaf and salt to taste. Bring to a boil. Add the unpeeled shrimp, bring back to a boil and cook, uncovered, just until the shrimp turn pink, about 2 minutes. (Do not leave the pot as it will form a foam that will boil over very quickly! If necessary, reduce the heat or remove from the burner until the foaming subsides.) Drain the shrimp in a colander. The peels may be left on the shrimp but, for a more elegant presentation, remove them after cooking and devein as needed. Serve warm or chilled with cocktail sauce.

To roast the shrimp: Preheat oven to 450° F. Peel and devein the shrimp and place in one layer on a baking sheet, preferably lined with foil for easy cleanup. Drizzle with a little olive oil and lemon juice. Season with salt, pepper and, if desired, some chopped fresh parsley. Toss to combine. Roast until the shrimp start to turn pink, about 5 minutes, depending on size. Turn and roast for one more minute. Serve warm or chilled with cocktail sauce.

Presentation: Traditionally, a shrimp cocktails are presented in individual stemmed glassware, such as a margarita or sherbet glass. Crushed ice is placed in the bottom of the glass and a small container, such as a shot glass, placed in the middle on top of the ice. The shrimp are hung around the edge of the glass with the tail ends facing out. For something more contemporary, put the cocktail sauce in a small bowl and set on the edge of a platter. Arrange the shrimp around the platter. This may also be done on a smaller plates for individual servings. This recipe can be made in any amount desired.