BA’s Best Shrimp Cocktail

Scoop 8 cups ice into a large bowl; set aside. Combine ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt, ¼ cup sugar, and 6 cups water in a large saucepan. Cut 2 lemons in half, squeeze juice into pot, and toss in lemon halves. Bring liquid to a boil, stirring to dissolve salt and sugar, then remove pot from heat. Add 1 lb. shell-on jumbo or large shrimp, deveined, and poach, uncovered, 3½ minutes.

Immediately add reserved ice to saucepan to rapidly chill the liquid and stop the cooking. Let shrimp sit in ice bath 10 minutes. Drain, pat dry, and peel. Pat dry again. Cover and chill until ready to serve. Do Ahead: Shrimp can be poached and peeled 1 day ahead. Keep chilled.

Mix 1 cup chili sauce (preferably Heinz), ¾ tsp. finely grated lemon zest, 2 Tbsp. fresh lemon juice, 2 Tbsp. prepared horseradish, 2 tsp. freshly ground black pepper, and ¾ tsp. hot sauce (preferably Tabasco) in a small bowl. Cover and chill until ready to serve.

Serve peeled shrimp on cracked ice with lemon wedges and cocktail sauce alongside. Do Ahead: Sauce can be made up to 1 day ahead. Keep chilled.