Ingredients:
About 32 peeled and deveined uncooked shrimp with tails on (the larger the better)
For the brine:
2 Tablespoons sea salt
1/4 cup agave nectar
1 cup water
2 cups ice
Cocktail Sauce:
1 cup homemade ketchup
1 Tablespoon horseradish
1 teaspoon chili powder
1-2 Tablespoons lemon or lime juice
1 teaspoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon cayenne (optional)
Directions:
Place shrimp in a bowl with brine mixture and refrigerate for 20 to 25 minutes. While shrimp are brining, make cocktail sauce and refrigerate.
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 salt and pepper, 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 or until shrimp are pink and cooked through. Be careful not to overcook them, so watch them carefully. Transfer to a cold cookie sheet to cool. Refrigerate immediately.
Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.
Makes 4 servings
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