Shrimp Cocktail
with Maker’s Mark® Cocktail Sauce

Recipe:

1 recipe Maker’s Mark® cocktail sauce (recipe below)
24 pc. shrimp in shell, u-10
12 cups water
1-1/2 cups dry white wine, such as Riesling
2 lemons juiced
2 bay leaves
10 pieces whole black peppercorn
1 medium onion, peeled, halved and sliced thin 1/4"
1 stalk celery, sliced thin crosswise 1/8"
1 whole leek, washed and sliced thin, white and green
3 medium carrots, peeled, sliced into 1/8" thick rounds
1/4 cup kosher salt
Lemon wedges, for garnish

1. Leaving the shell and tail intact, slice down the back of the shrimp, deveining the shrimp.
2. Bring the water, white wine, lemon juice, bay leaves, peppercorns, onion, celery, leek, carrots and kosher salt to a boil in a large pot. Reduce to a simmer and cook for 15 minutes until the vegetables are soft and the brine is flavorful. Strain through a fine mesh sieve into a new pot, discarding the solids.
3. Bring the stock back up to a simmer. Add the shrimp in shell and stir to submerge the shrimp. Remove the pot from the heat and allow the shrimp to poach for 10 minutes or until fully cooked.
4. Drain the shrimp and place the shrimp into a large bowl filled with ice. Stir the shrimp with the ice cubes and place the bowl in the freezer until the shrimp have cooled down, about 2-3 minutes.
5. Peel the shell from the shrimp, leaving the tail intact. Discard the shells. Serve the shrimp ice cold alongside the Maker’s Mark® cocktail sauce, with fresh lemon wedges.

Maker’s Mark® Cocktail Sauce
Makes 1-1/2 cups

2 tablespoons Maker’s Mark® Bourbon, flamed off
1 cup Heinz® Ketchup
1 tablespoon TABASCO® Sauce
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1/4 cup freshly grated horseradish
1 tablespoon distilled white vinegar

1. Combine all ingredients together in a small bowl. Keep chilled until needed.