Shrimp Cocktail

• Ice
• 6 c. water
• 2 tbsp. kosher salt
• 2 tbsp. granulated sugar
• 1/2 small onion, peeled and halved
• 1 tbsp. small bunch parsley, divided
• 2 lemons, divided
• 2 lb. shrimp, peeled and deveined

FOR THE COCKTAIL SAUCE

• 1/2 c. mild chili sauce, such as Heinz
• 1/2 c. ketchup
• 1 tsp. lemon zest
• 2 tbsp. fresh lemon juice
• 1 tbsp. horseradish
• 1 tsp. Worcestershire sauce
• 2 dashes hot sauce, such as Tabasco
• 1/4 tsp. celery salt

DIRECTIONS

1. Fill a large bowl halfway with ice and add water to cover; set aside. Cut one lemon into wedges.
2. In large pot combine 6 cups water, salt, sugar, onion, and 5 sprigs parsley. Halve and juice remaining lemon and add to pot. Bring to a boil, then turn off heat and add shrimp to pot. 
3. Let sit until shrimp are pink and cooked through, about 3 minutes. Remove shrimp from the pot with a slotted spoon (or spider) into the bowl of ice.
4. Make the cocktail sauce: In a small bowl, mix all ingredients until fully combined. 
5. Serve shrimp with lemon wedges, cocktail sauce, and garnish with parsley.