Bring 6 cups water to a boil in a big pot. Pick your boiling vegetables (little potatoes, broccolini, artichokes, as­paragus, cauliflower). Cut them down to one- or two-bite pieces. Peel and devein 1 pound large shrimp, keeping the tails on. Prepare a small bowl of ice water.

Add 4 large eggs to the water and simmer for 7 minutes, then transfer to the ice bath. Add ¼ cup salt to the water and return to a boil. Boil each vegetable in batches until al dente (taste to check). The longest vegetable (the potatoes) can take about 20 min­utes, while snap peas rake 3 minutes. Transfer with a slotted spoon or tongs to a sheet pan to cool, then repeat with the remaining vegetables.

Boil the shrimp until bright pink, 2 to 4 minutes. Transfer to the sheet pan. If you have room in your fridge, stick the sheet in there to cool everything down.

Cut 2 lemons into wedges. To make the cocktail sauce, in a small bowl, stir together 1 cup ketchup, 2 tablespoons prepared horseradish, 1 teaspoon black pepper, and ½ teaspoon chile sauce (samba! oelek, harissa). Add 2 tablespoons juice from the lemons (save the rest for serving) and season with salt.

Peel and halve the eggs, then add to the sheet pan. Look around for accou­trements that bring crunch, bright­ness, or brininess and would be good dunked in cocktail sauce (ideas below). You could also add another sauce el­ement, like salsa verde, mustard, or mayo. Then eat everything right from the sheet pan.