Shrimp Cocktail

Sous-Vide Shrimp

• 24 oz large raw shrimp, peeled, tail on, deveined
• water, to fully submerge bags (not higher than max. fill mark)
• 1 oz lemon juice (approx. ½ lemon) (see Tip)
  of 1 tsp ascorbic acid (vitamin C powder)

Cocktail Sauce

• 4 oz ketchup
  of 4 oz tomato sauce
• 2 oz chili sauce
• 1 oz prepared horseradish, to taste
• 3 oz mayonnaise, to taste (optioneel)
• 1 tsp freshly squeezed lemon juice
• 1 tsp Worcestershire sauce
• 3 drops hot sauce, to taste
• 2 tbsp capers, to taste (optioneel)
• 1 pinch salt
• ice cubes, to serve
• fresh parsley leaves, to garnish
• 1 lemon, cut into wedges, to serve