Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.
Place cleaned shrimp into a bowl with brine
and refrigerate mixture for 20 to 25 minutes. While shrimp are brining
, place tomatoes, chili sauce
, pepper, and salt in food processor
until smooth. Refrigerate cocktail sauce
until ready to serve.
Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain
thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil
and sprinkle with Old Bay seasoning, if desired.
Place shrimp onto a sizzling sheet pan
and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp
to broiler for 1 minute. Transfer to a cold cookie
sheet. Refrigerate immediately.
Once shrimp have chilled, arrange with cocktail sauce in a martini
glass or as desired.