• Cooking Time: 5 minutes
• Servings: 6
• Preparation Time: 3 hours to overnight
• Cocktail Sauce
• 2 cups ketchup
• 2 T freshly grated horseradish
• 2 T bottled horseradish
• 2 T lemon juice
• 1-1/2 T Worcestershire
• 1 T hot sauce
• 2 finely grated shallots
• Brine
• 8 cups water
• 1/4 cup kosher salt
• 2 T sugar
• 2 lemons
• 4 minced garlic cloves
• 3 cups ice
• 24 large unpeeled deveined shrimp
• Shrimp
• 1/2 cup olive oil
• 2 lemons
• 1/4 cup minced chives
• salt
• pepper
• oil

1. Cocktail Sauce
2. Stir together ketchup, freshly grated horseradish, bottled horseradish, 2 T lemon juice, Worcestershire, hot sauce and grated shallots; chill 2 hours to overnight.
4. Brine
5. Combine water, salt, sugar, juice from 2 lemons, squeezed lemon halves, garlic and ice. Stir in shrimp; chill 1 hour.
7. Shrimp
8. Whisk together olive oil, juice of 2 lemons, chives, salt and pepper; set aside.
9. Oil and season shrimp; grill 4 minutes per side until just cooked through. Toss shrimp with oil mixture and serve with cocktail sauce.

After these plump up from a quick brine, and cook in their shells, they'll eat more like peel-and-eat lobster tails than plain old shrimp.