On Mon, 11 Mar 2019 07:55:33 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, March 11, 2019 at 9:57:34 AM UTC-4, Gary wrote:
>> Cindy Hamilton wrote:
>> >
>> > I prefer pickling spice:
>> > <https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/mixed-pickling-spice>
>> >
>> > It's what I grew up with.
>>
>> What you grew up with always works for most people.
>> >
>> > > That's very tasty and popular here. So tasty that I quit making
>> > > cocktail sauce long ago. Shrimp doesn't need that overpowering
>> > > sauce. Just the heavily spiced shrimp boil nails it.
>> >
>> > I like cocktail sauce, and there's no need to put a ton of it on a shrimp.
>> > A little dab'll do ya.
>>
>> I like the mild taste of the shrimp. Cocktail sauce here never
>> needed.
>> I do get the slight flavor of the old Bay though
>>
>> How do I cook shrimp? (crabs too)
>> 1/2 water
>> 1/2 vinegar
>> decent amount of salt
>> plenty of "old bay seasoning"
>
>For me, the vinegar would ruin the delicate taste of the shrimp.
>
>Cindy Hamilton

Add a few fresh lemon wedges.
For seafood I like tartar sauce with a hint of horseradish and a lemon
wedge for tweaking.
If lazy:
https://www.hellmanns.com/ca/en/prod...tar-sauce.html