Classic Shrimp Cocktail With Red And Green Sauces

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4 quarts water

1 tablespoon salt

2 tablespoons fresh lemon juice

1 onion, cut into 8 wedges

1 bay leaf

48 jumbo shrimp, peeled and deveined (about 2 pounds)

Salsa verde:

1 1/2 cups packed fresh flat-leaf parsley leaves

1 cup packed fresh basil leaves

1 1/2 tablespoons sliced almonds

3 tablespoons cold water

2 tablespoons extravirgin olive oil

2 tablespoons red wine vinegar

1 tablespoon capers, drained

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 garlic clove, peeled

3/4 cup bottled chili sauce (such as Heinz)

1/4 cup ketchup

2 tablespoons prepared horseradish

3 drops hot pepper sauce (such as Tabasco; optional)

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