Shrimp cocktail with cocktail sauce

Into 3000 grams of water squeeze two halved lemons and drop them in, then add two halved heads of garlic, the salt and the sugar; bring to a boil and add two bay leaves.

Once boiling, simmer the brine five minutes to infuse it with the lemon, garlic and bay leaf.

Drop in two pounds of easy peel shrimp, immediately kill the heat and set a timer for four minutes; for 26/30 shrimp use two and a half minutes instead.

For the cocktail sauce, combine one whole jar of Heinz chili sauce with the zest and juice of one lemon.

Add the prepared horseradish, the hot sauce and at least 40 cranks of black pepper; it should taste like a Bloody Mary, savoury, sweet, peppery hot and nose-clearing.

After four minutes the shrimp are plump, firm and about 90 percent cooked; drop in as much ice as the pot holds to cool them fast, which finishes the last 10 percent.

Peel the shrimp, leaving the last segment of shell attached to the tail as a handle.

Serve the shrimp snuggled onto crushed ice with lemon wedges.