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

Instructions

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 Chipotle Remoulade .
3. Champagne is a great pairing for this entire menu. One to try: the fruity, toasty Philippe Gonet NV Brut Reserve Champagne (France, $30).