Shrimp Cocktail Lettuce Cups

• 600 ml, for poaching Water (about 2½ cups, for poaching)
• 3 g Salt (½ tsp)
• 20 g Lemon juice (1⅓ tbsp)
• 150 g raw Large shrimp, peeled and deveined (5.3 oz raw)
• 100 g (a handful) Ice cubes (a handful (about 3.5 oz))
• 40 g Ketchup (2⅓ tbsp)
• 8 g Prepared horseradish (½ tbsp)
• 2 g Hot sauce (0.1 oz)
• 60 g raw Butter lettuce leaves (2.1 oz raw)
• 40 g raw Cucumber (1.4 oz raw)
• 30 g raw Avocado (1.1 oz raw)

You'll need: Medium saucepan, Bowl for the ice bath, Slotted spoon, Small bowl, Cutting board and knife.

Method

1. Poach the shrimp

   Bring the water to a gentle boil with the salt and half the lemon juice. Add the shrimp and cook for 2–3 minutes, until pink, curled into a loose C and opaque, 63°C (145°F). Lift them out with the slotted spoon.

   Pull them when they curl into a loose C. A tight O means overcooked and rubbery.

2. Chill the shrimp

   Drop the shrimp into the bowl of ice cubes and cold water for 3 minutes, until fully cold. Drain and pat dry.

   The ice bath stops the cooking at once and keeps the shrimp springy.

3. Mix the cocktail sauce

   Stir the ketchup, horseradish, remaining lemon juice and hot sauce in the small bowl. Taste and add more horseradish if you like it sharper.

   Make it right before serving. Fresh horseradish loses its bite within a few hours.

4. Fill the lettuce cups

   Dice the cucumber and avocado. Spoon them into the lettuce leaves, top with the shrimp and spoon over the cocktail sauce.

   Pick the cup-shaped inner leaves; they hold the filling better than the outer ones.

Swaps

• Large shrimp, peeled and deveined → Lump crab meat, drainedSweeter and more delicate; just fold it, don't cook it.
• Butter lettuce leaves → Endive spearsCrunchier with a slight bitter edge, and easy to pick up.