A party favorite or a leisurely lunch, you choose how to serve it. This recipe is gluten-free, and the cocktail sauce is fabulous. It will definitely steal the show!
Yield 2 servings
6 large shrimp
1 carrot, chopped into 2-inch pieces
1 stalk of celery, chopped into 2-inch pieces
½ onion, chopped in thirds
4 cloves of garlic, peeled
1 lemon, halved
¼ cup parsley
3 sprigs of thyme
1 bay leaf
½ cup gluten-free ketchup
2 tsp horseradish
⅛ tsp gluten-free Worcestershire sauce
¼ tsp hot sauce
Lemon wedge for garnish
In a large pot of water, add the carrot, celery, onion, garlic, ½ a lemon, parsley, thyme, bay leaf, and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. 
Remove the pot from the heat and drop the shrimp into the liquid. Let them cook in the hot water until they turn pink and curl., approximately 3 minutes. Remove the shrimp from the liquid and let them cool. Remove the shells and the vein along the curve. Refrigerate until ready to serve. 
Make the cocktail sauce by adding the ketchup, juice from the remaining half a lemon, horseradish, Worcestershire, and hot sauce into a small bowl. Stir the ingredients and refrigerate until ready to serve. 
Serve the cocktail sauce in a glass bowl or a martini glass and place the shrimp around the bowl or glass. Garnish with a lemon wedge.
Just Salt It, and enjoy!