32 shell-on (21 to 25 count) tiger shrimp
For the brine:
1/4 cup kosher salt
1/4 cup sugar
1 cup water
2 cups ice
For the cocktail sauce:
1 (14 1/2-ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce
4 tablespoons prepared horseradish
1 teaspoon sugar
Few grinds fresh black pepper
1/2 teaspoon kosher salt
1 tablespoon olive oil
Sprinkle Old Bay seasoning
Using a pair of scissors or a serrated knife, make an incision
down the backside of the shrimp, following the intestinal track.
Eviscerate shrimp and rinse under cool water leaving shells intact.
Place cleaned shrimp into a bowl with brine and refrigerate mixture
for 20 to 25 minutes. While shrimp are brining, place tomatoes,
chili sauce, horseradish, sugar, pepper, and salt in food processor
and blend until smooth. Refrigerate cocktail sauce until ready
to serve.
Place a baking sheet or broiler pan under oven broiler and preheat
for 5 minutes. Remove shrimp from brine and drain thoroughly.
Rinse the shrimp under cold water and dry on paper towels. In
a large bowl, toss shrimp with olive oil and sprinkle with Old
Bay seasoning, if desired.
Place shrimp onto a sizzling sheet pan and return to broiler
immediately. After 2 minutes, turn the shrimp with a pair of tongs.
Return the shrimp to broiler for 1 minute. Transfer to a cold
cookie sheet. Refrigerate immediately.
Once shrimp have chilled, arrange with cocktail sauce in a martini
glass or as desired.
Yield: 4 servings
Difficulty: Easy
