Peel-And-Eat Spiced Shrimp With Chipotle Remoulade

• 6 quarts water
• 1/2 cup coarse kosher salt
• 6 tablespoons whole black peppercorns
• 1/4 cup mustard seeds
• 2 tablespoons whole allspice
• 2 tablespoons whole cloves
• 2 tablespoons chopped fresh thyme
• 4 dried chiles de arbol
• 4 Turkish bay leaves
• 36 uncooked large shrimp, unpeeled
• 2 quarts ice cubes
• Ingredient info: Chiles de arbol are thin, red, very hot chiles available at supermarkets, specialty foods stores, and Latin markets.

1. 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.
2. 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 minutes. Arrange shrimp in large bowl. Serve shrimp with
3. .
4. Champagne is a great pairing for this entire menu. One to try: the fruity, toasty Philippe Gonet NV Brut Reserve Champagne (France, $30).

water, coarse kosher salt, whole black peppercorns, mustard seeds, whole allspice, whole cloves, thyme, uerbol, turkish, shrimp, chiles

Taken from www.epicurious.com/recipes/food/views/peel-and-eat-spiced-shrimp-with-chipotle-remoulade-361276 (may not work)