Shrimp with Dipping Sauce

1 1/2 pounds large shrimp, cleaned
1 1/2 teaspoons salt
1 bay leaf

Bring 3 quarts of water to boil. Add shrimp, salt and bay leaf. Boil 1 to 2 minutes, until pink and cooked through. Drain in colander; run under cold water to stop cooking. Drain; place in bowl. Cover; refrigerate until ready to serve with sauce.

Sauce
3/4 cup mayonnaise
1/3 cup ketchup
1 tablespoon bottled horseradish
1 tablespoon fresh lemon juice
1/4 teaspoon liquid hot-pepper sauce
1/4 teaspoon salt
2 scallions, chopped
1 tablespoon chopped fresh parsley

Mix together mayonnaise, ketchup, horseradish, juice, pepper sauce and salt in bowl. Add scallion and parsley. Cover; refrigerate at least 1 hour or up to 2 days.

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