Peel-and-Eat Spiced Shrimp with Chipotle Remoulade

Ingredients

• 6 tablespoons whole black peppercorns
• 2 tablespoons whole allspice
• 2 tablespoons fresh thyme
• 4 dried chiles de árbol
• 4 Turkish bay leaves
• 36 uncooked large shrimp
• Chipotle Remoulade
• + 6 more ingredients
• • Chiles de árbol are thin, red, very hot chiles available at supermarkets, specialty foods stores, and Latin markets.
  • 6 quarts water
  • ½ cup coarse kosher salt
  • ¼ cup mustard seeds
  • 2 quarts ice cubes
  • 2 tablespoons whole cloves

Combine 6 quarts water and next 8 ingredients in large pot. Bring brine to rolling boil, stirring until salt dissolves. Turn off heat. Cover; let stand 5 minutes. Return brine to boil. Add shrimp; boil 3 minutes. Pour off most of brine, leaving enough to cover shrimp. Mix in ice; let cool 10 mi...

View full recipe at Epicurious