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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