I don't know about you, but I have ruined a LOT of expensive shrimp over the years by not cooking it properly. I have been known to turn $20 dollars worth of beautiful raw shrimp into a bowl of shrimp that has the texture erasers!!  Very frustrating for sure!!

Well, not any more, my friends!! I have found the easiest, quickest, most fool proof and certainly most delicious way to cook RAW shrimp. Where has this recipe been all my life"" Am I the only one who didn't know this trick"

A QUICK 30 MINUTE BRINE
1 cup cold water
2 cups ice (I just used an ice cube tray full)
1/4 cup kosher salt
1/4 cup white sugar

Mix the brine ingredients well, then add 1 pound of large raw shrimp (roughly 25 shrimp to the pound) that have had the heads, shell and back vein removed (leave the tail on if you want). Stir the shrimp GENTLY into the brine and make sure it reaches all of the shrimp evenly, then chill (shrimp in brine) in the fridge for 30 minutes.
After 30 minutes, drain the shrimp and RINSE WELL UNDER COLD RUNNING WATER.  Drain and BLOT DRY with paper towels. Keep shrimp cold while your broiler heats up.
Put a DRY (no grease) cookie sheet (with a rim) under the broiler (about 6" from the flame) and preheat it for FIVE FULL MINUTES.
While the pan is heating up, put 1 tablespoon olive oil in a bowl and add 1/4 teaspoon black pepper and 1/8 to 1/4 cayenne pepper (but no salt because the shrimp will still hav...