Avalon Bay Shrimp Cocktail

Craving a shrimp cocktail with an unexpected twist? Look no further than this Avalon Bay Shrimp Cocktail. This recipe elevates the classic appetizer with a secret weapon: my handcrafted spice blend called Avalon Bay. Inspired by my hometown of Avalon, California on Catalina Island, this unique mix, featuring bay leaves, warming spices like nutmeg and ginger, and a touch of heat from California chiles, adds a depth of flavor that sets this shrimp cocktail apart.

Let's get cooking, shall we?

Avalon Bay Shrimp Cocktail

Ingredients:

• 2 pounds large (21- to 25-count) shrimp, shelled and deveined

• Kosher salt

• 3 tablespoons plus 1 teaspoon Avalon Bay, divided

• 2 pounds ice cubes, plus more for serving

• 1/2 cup ketchup

• 3 tablespoons lemon juice

• 2 tablespoons prepared horseradish

• 1/2 teaspoon Worcestershire sauce

• 1 garlic clove, finely grated

• Lemon wedges, for serving

Directions:

Make the Shrimp: In a large bowl, toss the shrimp with 2 teaspoons kosher salt and set aside. Fill a large pot with 8 cups water, 1/2 cup salt, and 3 tablespoons Avalon Bay and bring to a boil. Remove pot from the heat and add the shrimp. Stir a few times, and once the shrimp are cooked through (about 3 minutes), dump the ice directly into the pot and stir. Once the water is room temperature (about 1 minute), pour contents into a colander in the sink to drain. Refrigerate drained shrimp until ready to eat.

Make the Cocktail Sauce: In a small bowl, stir together ketchup, lemon juice, horseradish, Worcestershire sauce, grated garlic, and remaining Avalon Bay.

To Serve: Cover a large platter with ice, top with chilled shrimp and lemon wedges. Serve with cocktail sauce.