Name: The Snappiest Shrimp
Ingredients: 8 cups water; 1/2 cup fine sea salt (such as La Baleine); 2 tablespoons baking soda; 3 pounds raw head-on jumbo pink or brown wild Gulf shrimp; 3 cups cracked ice; 1/4 cup olive oil; 1 teaspoon black pepper

Ingredients

8 cups water
1/2 cup fine sea salt (such as La Baleine)
2 tablespoons baking soda
3 pounds raw head-on jumbo pink or brown wild Gulf shrimp
3 cups cracked ice
1/4 cup olive oil
1 teaspoon black pepper

Steps

Combine 8 cups water, salt, and baking soda in a large bowl; stir until salt and baking soda dissolve and water is clear, about 1 minute and 30 seconds. Add shrimp and ice. Chill 1 hour. Remove shrimp from brine and pat dry. Discard brine. Chill shrimp until ready to cook, up to 1 hour.
Preheat oven to 400°F. Toss shrimp with oil and black pepper; spread in an even layer on a large rimmed baking sheet. Roast in preheated oven until heads are just opaque, about 12 minutes. Transfer to a platter and serve immediately. This recipe was developed by Robin Bashinsky; the text was written by Jodie Kautzmann.