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
Sprinkle Old Bay seasoning
1 bottle of Caribbean Jerk BBQ sauce and Intensi-FIRE to taste
Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact. Dissolve salt and sugar in water. Add ice. Place shrimp in brine
Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.
Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.
Once shrimp have chilled, peel arranged with Caribbean Jerk BBQ sauce and Intensi-FIRE in a martini glass or as desired.