1Pour the water and vinegar into a saucepan over medium high heat.
2Add the lemon, onion, garlic, bay leaf and salt. Bring the works to a full simmer and continue cooking for a few minutes so the flavours can build.
3Add the shrimp, stir, cover with a tight-fitting lid, turn off the heat and rest for 10 minutes.
4Remove the shrimp and set aside to cool further.
1Whisk together the ketchup, horseradish, soy sauce, Worcestershire and lemon. Dip away!