Shrimp Cocktail

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1 pound very large (16 to 20 per pound) shrimp, peeled, de-veined, and rinsed, shells reserved

1 teaspoon salt

1 cup dry white wine

4 peppercorns

5 coriander seeds

1/2 bay leaf

5 sprigs fresh parsley

1 sprig fresh tarragon

1 teaspoon juice from 1 small lemon

1 cup ketchup

2 1/2 teaspoons prepared horseradish (I believed we used slightly more)

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon ancho or other mild chili powder

Pinch cayenne pepper

1 tablespoon juice from 1 small lemon

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