2 quarts apple cider
½ cup kosher salt
¼ cup sugar
2 lbs. tail-on peeled shrimp
Cocktail sauce, for serving (optional)
• In a large stockpot, whisk together the cider, salt and sugar until the salt and sugar dissolve. Submerge the shrimp in the brine and refrigerate 2 to 6 hours.
• Prepare a charcoal or gas grill for medium, direct heat.
• Remove the shrimp and discard the brine. Grill the shrimp 1 to 2 minutes per side, until pink. Serve immediately with cocktail sauce, if desired.