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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

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