Shrimp Cocktail with Three Sauces

Shrimp cocktail with not one but three dipping sauces.

Martha Stewart Living, August 2009 http://www.marthastewart.com/281089/shrimp-cocktail-with-three-sauces

Yield Serves 4

For the Shrimp
- Coarse salt
- 1 pound (about 25) large shrimp, heads (optional) and shells on
For the Mango-Basil Sauce
- 2 small mangoes, peeled and chopped
- 1/2 lemon, peeled and rind finely chopped (2 teaspoons)
- 1 teaspoon fresh lemon juice
- 1 teaspoon rice vinegar (not seasoned)
- 1/2 teaspoon salt
- Pinch freshly ground white pepper
- 5 basil leaves, thinly sliced
For the Tomato-Horseradish Sauce
- 1 cup chili sauce, such as Heinz
- 1/2 cup prepared horseradish
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper
For the Remoulade
- 3/4 cup mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon spicy stone-ground mustard, preferably Creole (<a href="http://zatarains.com" target="blank">zatarains.com</a>)
- 3 tablespoons finely chopped celery
- 1 1/2 tablespoons finely chopped fresh parsley
- 1/2 tablespoon finely chopped scallion
- Freshly ground black pepper

Make the shrimp: Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Boil shrimp until opaque, 3 to 4 minutes. Drain, and transfer to ice-water bath to cool. Drain, and refrigerate.
Make the mango-basil sauce: Pulse mangoes, lemon rind and juice, vinegar, salt, and white pepper in a food processor until smooth. Fold in basil. (Sauce can be refrigerated for up to 1 day.)
Make the tomato-horseradish sauce: Stir together chili sauce, horseradish, and lemon juice. Season with black pepper. (Sauce can be refrigerated for up to 1 week.)
Make the remoulade: Whisk together mayonnaise, ketchup, and mustard. Stir in celery, parsley, and scallion. Season with black pepper. Serve immediately (or refrigerate for up to 1 day).
Place shell-on shrimp in a large bowl, or peel shrimp and arrange in small serving dishes. Serve with the 3 sauces on the side.