Brine Spiced Grilled Shrimp
|Kosher salt||1⁄2 Cup (8 tbs)|
|Coriander seeds||2 Tablespoon|
|Black peppercorns||1 Tablespoon|
|Granulated sugar substitute||1 Tablespoon|
|Water||6 Cup (96 tbs)|
|Large shrimp||2 Pound (Extra Large, 20 Per Pound)|
|Canola oil||2 Tablespoon|
1. Mix together salt, coriander, peppercorns, and sugar substitute in a large bowl. Add water.
2. With kitchen shears or a paring knife, cut down the center of shrimp peels along the outer curve until you reach the last section before the tail. Leave peel intact. Remove vein. Add shrimp to brine mixture; refrigerate for 1 1/2 hours.
3. Remove shrimp from brine and pat dry. Brush with oil. Grill shrimp until bright pink, 2 to 3 minutes per side.