You can never go wrong when you give your guests a choice, so this recipe for shrimp cocktail includes two sauces. Dress up the shrimp with a classic red cocktail sauce and a creamy, garlicky herb sauce.

Shrimp Cocktail with Two Sauces

Preparation time: 30 minutes

Cooking time: 10 minutes

Yield: 10 servings

12 cups water

1 large bay leaf

5 black peppercorns

2 pounds large shrimp, shell on (20 to 25 per pound)

1. Fill a large stockpot with the water, bay leaf, and peppercorns. Cover and bring to a boil over high heat. Add the shrimp, cover the pot, and bring back to a boil, stirring the shrimp up from the bottom once or twice so that they cook evenly. Boil the shrimp until they just begin to turn pink, about 2 to 3 minutes. Keep covered, turn off the heat, and let sit a few more minutes, until the shrimp are cooked through.

2. Drain the shrimp in a colander and rinse under cold water to stop the cooking. Peel the shrimp. You may refrigerate them in an airtight container overnight.

3. To serve, arrange the shrimp in a bowl set in a larger bowl filled with ice. Serve with the Cocktail Sauce and the Fresh Herb and Garlic Sauce in separate bowls and provide lots of paper napkins.

Cocktail Sauce

1/2 cup chili sauce

1 tablespoon horseradish

1-1/2 teaspoons lemon juice

Salt and pepper to taste

Whisk together all the ingredients in a bowl. Cover with plastic wrap and refrigerate for at least 6 hours for the flavors to develop.

Fresh Herb and Garlic Sauce

2/3 cup mayonnaise

2/3 cup sour cream

1 tablespoon minced garlic

1 tablespoon minced fresh chives

1 tablespoon minced flat-leaf parsley

1 tablespoon minced fresh tarragon

2 teaspoons freshly squeezed lemon juice

Salt and pepper to taste

Stir together all the ingredients in a small bowl. Cover with plastic wrap and refrigerate for at least 1 hour for the flavors to develop.

Per serving: Calories 141 (From Fat 135); Fat 15g (Saturated 4g); Cholesterol 16mg; Sodium 151mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 1g.