Shrimp Cocktail

For the cocktail sauce:

1/3 cup sweet chili sauce (such as Heinz)

1/4 cup ketchup

Juice of 1 lemon

2 tablespoons horseradish, drained

1 teaspoon hot sauce

1/4 teaspoon Worcestershire sauce

salt and pepper

For the shrimp:

8 cups water

2 bay leaves

1 lemon, quartered, plus wedges for serving

1 tablespoon black peppercorns

1 tablespoon coriander seeds

Kosher salt

1 pound (about 24) large shrimp, peeled and deveined, tails intact

Make the cocktail sauce: Combine the chili sauce, ketchup, lemon juice, horseradish, hot sauce and Worcestershire sauce in a small bowl. Season with salt and pepper. Refrigerate at least 1 hour before serving.

Make the shrimp: Combine 8 cups water, the bay leaves, quartered lemon, peppercorns, coriander seeds and 2 tablespoons salt in a large saucepan. Bring to a boil, then reduce the heat to medium low and add the shrimp. Simmer until the shrimp curl slightly and are just cooked through, about 4 minutes. Remove the shrimp to a plate with a slotted spoon; refrigerate until chilled, about 1 hour. Serve with the cocktail sauce and lemon wedges.