Ingredients
3
lb large shrimp in shell (75)
1/4
tsp finely grated fresh orange zest
1/4
cup fresh orange juice
1
to 1 1/2 tbsp fresh lemon juice
3
tbsp drained bottled horseradish
For Green Goddess dipping sauce
2
tbsp chopped fresh chives
2
tbsp chopped fresh flat-leaf parsley
2
tsp chopped fresh tarragon
3
flat anchovy fillets or 1 tbsp anchovy paste
Directions
2.
Bring a 6- to 8-quart pot two-thirds full of salted water to a boil, then simmer shrimp, stirring occasionally, until they turn pink and are almost cooked through (they will still be translucent in very center but will continue to cook from residual heat), about 3 minutes. Drain and cool. Peel shrimp, leaving tail and first segment of shell intact.
4.
Stir together all cocktail sauce ingredients until well combined.
5.
Make Green Goddess sauce:
6.
Purée all sauce ingredients in a food processor until smooth and light green.
7.
Serve shrimp with sauces for dipping.
9.
Shrimp can be cooked and peeled 1 day ahead and chilled, covered.
10.
Sauces can be made 1 day ahead and chilled, covered.
