New Orleans Shrimp Cocktail with Creamy Cajun Sauce - Schlotterbeck & Foss

Ingredients

• 2 pounds large raw head-on shrimp or 2 pounds precooked, 16 to 20 count
• 1 1/2 quarts water
• 1 onion, peeled and cut in half
• 1 stalk celery
• 1 lemon, cut in half
• 1 Tablespoon Kosher salt
• 1 Tablespoon Worcestershire sauce
• 1/4 teaspoon paprika
• 1/4 teaspoon Tabasco or hot sauce
• ½ cup S&F Smothered Cajun Sauce