Our first time we felt It was a little salty, so the second time we made it the brine time was reduced to 15 mins and it worked out great.
This was an interesting variation on the traditional boiled shrimp cocktail. Even though I rinsed the shrimp well after brining, I found they were still a tad salty. Roasting them gave them a totally different texture, and I think next time I might like to try this with some larger shrimp. This recipe makes a TON of sauce, far more than you will ever need. You could easily reduce it by half. made for Spring P AC 2014.