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Peel-and-Eat Spiced Shrimp with Chipotle Remoulade


Peel-and-Eat Spiced Shrimp with Chipotle Remoulade Recipe

Ingredients:
  • 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 rbol
  • 4 Turkish bay leaves
  • 36 uncooked large shrimp, unpeeled
  • 2 quarts ice cubes
  • Ingredient info: Chiles de rbol are thin, red, very hot chiles available at supermarkets, specialty foods stores, and Latin markets.
Directions:
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