Lemon and Garlic Poached Shrimp with Barbecue Cocktail Sauce
Ingredients
- 2 cups water
- 1 cup (8 ounces) dry white wine
- 2 teaspoons kosher salt
- 1 teaspoon black peppercorns
- 4 garlic cloves , lightly smashed
- 2 dried bay leaves
- 1 l emon , halved
- 1 pound unpeeled raw jumbo shrimp , deveined with shells left on
- 1/2 cup bottled barbecue sauce
- 2 tablespoons prepared horseradish
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 2 to 4 drops hot sauce (such as Tabasco)
- Kosher salt, to taste
- Black pepper, to taste
Instructions
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