Ingredients

For the Shrimp:

2 pounds

2 tablespoons plus 1 teaspoon kosher salt, divided

1/2 teaspoon baking soda

2 quarts water

2 cups dry white wine

2 ribs celery, diced

1 medium yellow onion, diced

1 fennel bulb, diced

3 medium cloves garlic, smashed

1 knob fresh ginger, peeled and thinly sliced

2 sprigs fresh tarragon

2 sprigs flat-leaf parsley

Fresh juice of 1 lemon

For the Cocktail Sauce:

1/2 cup ketchup

2 tablespoons store-bought or homemade preserved horseradish, plus more to taste

1 tablespoon fresh juice from 1 lemon

1/2 teaspoon ground coriander seed

1/4 teaspoon granulated garlic

Kosher salt and freshly ground black pepper