Ingredients

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

Directions

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.