Ingredients
10cupswater
½cupkosher salt
¼cupsugar
24jumboshrimp
Preparation
In a large bowl, combine the water, salt, and sugar, stirring to dissolve the salt. Using a paring knife or scissors, slit each shrimp down the back through the shell; remove the dark veins.
Add the shrimp to the brine, cover, and refrigerate for 4 hours.Light a grill. Drain the shrimp and pat dry.
Grill the shrimp over moderately high heat, turning once, until the shells are lightly charred and the shrimp are just cooked through, which will be about 5 minutes.
