I was looking for something other than the standard cocktail sauce to go with shrimp which we were bringing to Christmas dinner. We ended up with a couple nice alternative sauces. Curious if anyone has some other ideas.
Mignonette sauce (usually for oysters)
Horseradish-Dijon Sauce but I skipped the mayo and added more horseradish and dijon mustard.
Standard Cocktail Sauce since people expected it (Heinz ketchup, lemon juice, horseradish)
Almost made a remoulade but ran out of time
I liked all three - the mignonette sauce worked best with a dunk and a spoonful of the minced shallot on top.
The Serious Eats article on cooking shrimp was great. TL;DR - bring court bouillon up to 170F and pull the shrimp. They were excellent texture for all who ate them.