1.

Place water in large pot, and squeeze orange half, lime half and 2 lemon halves into pot.

2.

Add the squeezed fruit to the pot, along with thyme, bay leaf, garlic, white wine, white wine vinegar and salt. Bring citrus stock to a simmer for 20 minutes.

3.

Peel the strings off of the celery, and then peel the celery into strips. Place in ice water to curl until serving.

4.

Combine ketchup, horseradish, vodka, Worcestershire, Tabasco and lemon zest in a bowl to make cocktail sauce. Chill for later.

5.

Bring citrus stock up to a full boil, turn off, add shrimp and cook for 3 minutes.

6.

Then remove shrimp onto a flat tray and cool in fridge for 4 minutes. While shrimp are still slightly warm, peel and then refrigerate until cold.

7.

Drain celery, toss with rice wine vinegar and parsley.

8.

Spoon cocktail sauce on plate, put the celery in the middle and place shrimp around.