What are some good ways to season raw shrimp to serve with cocktail sause?

There's good "Seafood Boil" spices you can buy at the store. Those are really good. She just may be doing that. If you go to a large food store, check by the spices and the seafood counter, if there is one. I think one brand is "Old Bay".........if you buy the shrimp already cooked, you could probably soak it in cold water with the seasoning:

http://www.old-bay.com/OLD_BAY_seasoning.php

Ways To Season Shrimp

Traditional cocktail shrimp are boiled after being cleaned of the legs and such. At that point, they are either served fresh (which is within a few days) or they have to be frozen (which you would then thaw and serve). Cheers.

I don't season the shrimp, but when I boil them I add a bay leaf, a dried hot pepper, some mustard seeds and half a lemon (sqeeze the juice out into the water and throw in the peel). The shrimp only need to cook for about 3 minutes. They will get rubbery if you overcook them.

Get a pot that will fit the shrimp and enough water to cover. Add lemon slices to the pot add some Old Bay or similar seafood seasoning cook until the shrimp turns pink don't over cook or they will be tough. Then get your favorite cocktail sauce and enjoy.

your serving raw shrimp?

if your goingto boil the shrimp, use a litttle old bay in the water.

If your serving raw, a little lemon juice will kind of "cook" the shrimp. There is a famous recipe where shell fish are served raw but it's a complicated recipe. Here is a link for the dish, but you should go out and find the actual recipe

http://en.wikipedia.org/wiki/Ceviche

Shrimp cocktail exotique From Gourmet Magazine, August 1996

Can be prepared in 45 minutes or less.

Serves 4.

ingredients

2 navel oranges

1 1/2 pounds medium shrimp (32 total), shelled and deveined

2 teaspoons extra-virgin olive oil

1/4 teaspoon minced and mashed garlic

For sauce

1/2 cup mayonnaise

3 tablespoons ketchup

1 1/2 tablespoons Cognac

2 teaspoons fresh lime juice, or to taste

1/2 teaspoon sugar

a pinch of cayenne

3 firm-ripe California avocados

6 canned hearts of palm, drained, rinsed, patted dry, and cut crosswise into 1/2-inch pieces

preparation

Make shrimp

With a sharp knife cut a slice from top and bottom of each orange, exposing flesh, and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Working over a bowl, cut orange sections free from membranes, letting sections drop into bowl, and squeeze in excess juice from membranes.

Into a large saucepan of boiling salted water plunge shrimp and poach at a bare simmer just until firm, 1 to 2 minutes. Drain shrimp in a colander and transfer to a large bowl. While shrimp are still warm add oil, garlic, and 1 tablespoon juice from orange sections, stirring to coat shrimp. Let shrimp cool to room temperature.

Make sauce:

In a small bowl whisk together sauce ingredients until smooth. Sauce may be made 1 day ahead and chilled, covered.

Quarter avocados lengthwise, removing pit and peel, and cut into 1/2-inch dice. Transfer orange sections with a slotted spoon to shrimp mixture and add hearts of palm and avocado, folding ingredients together gently.

Divide salad among 4 plates, mounding it, and spoon sauce over salad.

Put a little fresh squeezed lemon juice on the shrimp. Make your own cocktail sauce, horseradish and ketchup with a little lemon.....Delish:)

buy a lemon pepper seasoning and sprinkle the peeled shrimp with that....gives a wonderful flavor

Lemon juice sounds good. Perhaps a scant amount of paprika as well?

cayenne, black paper, garlic powder, salt, are other possibilities.

It is called Ceviche. Try some of these:

http://www.recipezaar.com/recipes.php?s_type=%2Fre...

Or these:

http://allrecipes.com/Search/Recipes.aspx?WithTerm...

Bert