Shrimp cocktail with cocktail sauce

Bring a pot of water to a boil and add whole peppercorns, about a whole head of garlic with the cloves exposed, parsley and stems, a good amount of salt, a little white wine and half a lemon.

Bring to a boil, turn down and simmer a good 15 minutes until the flavors release.

For the cocktail sauce stir ketchup, prepared horseradish, a dash or two of Worcestershire, one grated clove of garlic and a squeeze of lemon; taste and adjust with more ketchup if too strong or more horseradish, lemon or garlic if too mild.

Refrigerate the sauce so the flavors marry.

Taste the poaching liquid and add salt if needed; fish out the aromatics with a spider if wanted.

Keep it at a boil, add the shrimp and cook about a minute and a half for small-medium shrimp, until it comes back up to a boil.

Spread the shrimp in a single layer on a parchment-lined baking sheet to cool quickly instead of shocking them in ice water.

To make ahead, cover the cooled shrimp and the sauce separately in the fridge.

Plate with a little spoon of cocktail sauce on the side, optional fresh cracked black pepper, and arugula alongside.