Ingredients
4
cups water
2
tablespoons kosher (coarse) salt
2
tablespoons sugar
1
tablespoon crushed red pepper flakes
3
cloves garlic, sliced
1
teaspoon paprika
30
uncooked deveined peeled shrimp (1 1/4 lb of 26-30 count size), thawed if frozen, tail shells removed
1/3
cup seafood cocktail sauce
1/3
cup refrigerated honey mustard dressing
1/3
cup spicy hot peanut sauce (from 7-oz bottle)
Preparation
In 2-quart saucepan, heat 1 cup of the water to boiling. Add salt, sugar, red pepper flakes, garlic and paprika; stir to dissolve salt.
Remove from heat. Add remaining 3 cups cold water. Place shrimp in large resealable food-storage plastic bag. Pour brine mixture over shrimp. Seal bag, pushing out air. Place bag in dish or plastic container. Refrigerate 1 hour.
Heat gas or charcoal grill. Remove shrimp from brine mixture; discard brine. On each of 6 (12-inch) metal skewers, thread shrimp, leaving 1/4-inch space between each.
Place shrimp on grill. Cover grill; cook over medium heat 5 to 6 minutes, turning once, until shrimp are pink.
In 3 separate small bowls, place cocktail sauce, dressing and peanut sauce. Arrange bowls on platter; add shrimp to platter.
