The Shrimp Cocktail

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I did without the old bay seasoning and found that the shrimp cooked faster, more like 2 minutes on one side. Everyone said they were the best shrimp ever!!

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The brine made the shrimp really tender. Next time I think I'll put a little less olive oil and a little more old bay.

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I made this for my fiance for Valentine's day and she loved them.

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Can't speak to the rest of the recipe, but fast, dry heat is definitely the way to cook shrimp and I'm grateful to Alton for suggesting it - although I'd suggest cooking them whole, head and all. I tossed a few dozen head-on shrimp onto the gas grill this evening and the taste and texture is SO different from - and better than - boiling or steaming, as others said I will never go back. Not only does it intensify the flavor and take, oh, about a minute and a half total; the shrimp ends up with a texture like lobster. Amazing. (Also the house doesn't smell afterward!

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This shrimp was way too salty. I will try this again but decrease the amount of salt. The texture was great but just couldn't eat it.

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I have made this recipe several times for parties and it is always a hit. I would advise not to over brine. They will get salty, but Alton tells you this during the episode. Thanks Alton, this one is a hit in our house.

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I live in Florida and get fresh shrimp. I paid $10.99 for fresh shrimp and tried the method of broiling, the brining absolutly ruins the shrimp. It was way too salty. Why would anyone brine shrimp that comes from the ocean?
This is the first Alton recipe I have tried and don't think I will try another one. I used larger shrimp than in the recipe and was meticulous on the time, over done-I'll go back to steaming with beer and Old Bay.
I guess those of you who gave it 5 stars aren't able to get fresh shrimp.

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Made this recipe with shell off and on, and both were fabulous. The brining coupled with the use of sizzling & chilled cookie sheets renders a stellar finished product. On both occasions, guests were impressed with the difference from 'regular' shrimp cocktail, texture- and taste- wise. This is the only way I'll now make shrimp for cocktail purposes.

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I've been marinating and grilling shrimp for years. But I hadn't brined and broiled them. Yum!

Try this next time...it is fabu!

When you rinse and dry the shrimp before broiling, toss them in garlic olive oil, a little chili oil or chili seasoning and some mesquite seasoning. Then broil. Squirt on some lime juice and enjoy!

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I saw the episode and had to try it! Instead of the 21-24 count shrimp, I used the 16-18 count and man was it worth it. Thanks again Alton!