3⁄4 Cup (12 tbs) (Soaked in brine and brine discarded & Seasoning)
1 Cup (16 tbs) (for the brine)
6 Cup (96 tbs) (for the brine)
1 Tablespoon (for basting the shrimps)
1 Cup (16 tbs) (for the cocktail sauce)
1 Teaspoon (for the cocktail sauce)
2 Tablespoon (for the cocktail sauce)
1 Tablespoon (for the cocktail sauce)
2 Teaspoon (to taste)
1 Tablespoon (for garnish)
Sliced into thin discs
1 Large (for garnish)
1.In a large glass bowl, prepare the brine by pouring water, ice cubes, ¼ cup salt and sugar.
2.Add the shrimp to it and let it rest for 45 minutes.
3.Drain the water.
4.Heat a grill and place the shrimps on it and cook for about 3 minutes on each side.
5.Keep on basting with room temperature butter within frequent intervals.
6.Sprinkle freshly ground black pepper on the shrimp.
7.In a bowl, add the ketchup, Worcestershire sauce and the horseradish sauce.
8.Squeeze in the lemon.
9.Season with salt and pepper to taste.
10.Whisk well to get everything incorporated. Pour in a bowl.
11.On a plate, place the bowl of sauce in the middle. Take the grilled shrimp and place all around the bowl and sprinkle with minced parsley. Place the thinly sliced lemon on top and serve right away.