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1
Mix ingredients for your brine, be sure that all the salt and sugar are completely dissolved before adding shrimp or other spices (very important!) Place shrimp into a bowl with brine, add whatever extra you choose, and refrigerate for 20 to 25 minutes.
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2
Don't go any longer or they will start to become a bit too salty.
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3
While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth.
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4
Refrigerate cocktail sauce until ready to serve.
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5
Place a baking sheet covered with foil on broiler pan under oven broiler and preheat for 5 minutes.
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6
(My boiler is small and awkward. When making larger batches of this, I've put the shrimp onto the top shelf of my oven on its highest setting).
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7
Remove shrimp from brine and drain thoroughly.
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8
Rinse the shrimp under cold water to remove the brine and dry on paper towels- important step, do not skip it!
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9
In a large bowl, toss shrimp with olive oil, (I use a mister to coat them evenly) and sprinkle with Old Bay seasoning, if desired.
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10
Place shrimp onto the heated sheet pan and return to broiler immediately.
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11
After 2 minutes, check your shrimp.
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12
They should be truning slightly pink and the meat should be separating from where they were deveined.
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13
Turn the shrimp with a pair of tongs.
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14
Return the shrimp to broiler for 1 minute.
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15
Transfer shrimp to a cool bowl or cookie sheet and refrigerate immediately.
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16
Once shrimp have chilled, serve with cocktail sauce.
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17
These shrimp are great served warm right from the oven too.
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18
I usually can't wait until they chill before I eat them!
