Bring a large pot of water to a boil.
Add the onion, garlic, celery, and salt.
Add the shrimp and cook for 90 seconds.
Drain the shrimp and transfer to a bowl of ice water to stop the cooking. Drain again.
Peel the shrimp, keeping the tail shells intact, and devein the shrimp.
Refrigerate until ready to serve.
In a bowl add the celery, lemon zest and juice, ketchup, BBQ sauce, Worcestershire sauce, vodka, horseradish, hot pepper sauce, celery seeds, and chili flakes.
Season with salt and pepper to taste. Refrigerate until ready to serve.
To assemble, pour cocktail sauce in a nice bowl and hang shrimp from the rim.
BBQ Sauce Pairing Notes*
Cal & Gary’s Sriracha Garlic BBQ sauce blends perfectly with the sweeter ketchup in the cocktail sauce adding a nice kick to surprise your guests from the original cocktail sauce. Cal & Gary’s Chili Lime BBQ sauce provides citrus notes with a bit of a kick.
Ghostriders Original BBQ sauce is sweeter with a dry finish and hint of spice complementing saltier seafood such as shrimp and a great addition to the cocktail sauce.