2 lb. (16-20 or 21-25) prawns
1 whole onion
1 stalk celery
1 bay leaf
For the Sauce:
3 Tbsp. Honey Horseradish Mustard
1 c. ketchup
1 tsp. Harissa Olive Oil
1 Tbsp. Sicilian Lemon White Balsamic Vinegar
For the Shrimp:
In a medium sauce pot fill halfway with cold water. Add celery, carrot, onion, bay leaf, peppercorns and lemon. Bring to a boil. Simmer for 20 min. Bring back to a boil and add shrimp, 8-10 at a time. Turn to medium and cook for 6-8 minutes or until shrimp is done. Cut 1 shrimp in the thickest part if it’s opaque shrimp is done.
For the Cocktail Sauce:
Mix all ingredients for cocktail sauce and serve with cooked shrimp.
*Tested in Entertaining Cooking Class