Combine water, vinegar, seafood seasoning, salt, and garlic in large saucepan; bring to boil. Add shrimp; stir well. Return to boil; cover. Reduce heat to low; cook approximately 10 minutes or until shrimp are pink and firm. Drain; rinse in cold water. Peel and devein shrimp, leaving last joint of tail intact.
Arrange shrimp on bed of Bibb lettuce or on bed of crushed ice. Serve with Dublin Cocktail Sauce. Makes 3 to 4 servings.
For the cocktail sauce, combine all ingredients; mix well. Chill until serving time.