Peel and eat these shrimp outdoors with your favorite pals. It’s a great way to serve dinner-on butcher paper, with lots of melted butter or cocktail sauce. Or this can be your new way to make shrimp for salads and shrimp cocktail. Feel free to use store-bought cocktail sauce, or serve the shrimp with just the melted butter.

SERVES 6

INGREDIENTS

COCKTAIL SAUCE:

• 1 cup ketchup
• 2 tablespoons Worcestershire sauce
• 2 teaspoons horseradish
• 2 teaspoons fresh lemon juice
• Pinch of sugar
• 6 drops of Tabasco or another hot sauce

SHRIMP:

• 2 cups water
• ½ cup Old Bay seasoning or seafood seasoning, such as Penzeys
• 3 lemons, quartered
• 3 pounds large or jumbo shrimp
• 1 cup (2 sticks) unsalted butter, melted (optional, for serving)

INSTRUCTIONS

COCKTAIL SAUCE:

1. In a small bowl, stir together the ingredients until combined.
2. Cover and refrigerate for at least 2 hours or up to 4 days.

SHRIMP:

1. Pour the water into the pressure cooker.
2. Add the Old Bay seasoning to the water.
3. Squeeze the lemons over the pot and drop them into the water.
4. Add the shrimp and turn the shrimp in the liquid to coat.
5. Lock the lid in place and cook at high pressure for 3 minutes.
6. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Drain the shrimp and transfer to a large serving bowl.
8. Serve with the cocktail sauce and melted butter, if using.