3 pounds large or jumbo shrimp, peeled and deveined
2 cups ketchup
1 tablespoon extra virgin olive oil
2 tablespoons white grated horseradish
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/4 teaspoon celery seed
1 1/2 tablespoons Worcestershire Sauce
1-2 dash Tabasco Sauce
2 medium shallots, peeled, minced
1 -2 ounce tequila or vodka
1/4 cup extra virgin olive oil
2 teaspoons lime juice
freshly ground black pepper to taste
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1 teaspoon Chipotle or Adobo Chili Powder
1lime cut in wedges for drizzling
In a small saucepan, heat olive oil. Add minced shallots and cook over medium-low heat to soften the shallots and lightly brown them, about 3-4 minutes. Add the Worcestershire sauce to deglaze pan, the ketchup and hot sauce. Let the mixture cook over a medium-low flame and reduce for 20 minutes, stirring frequently. This will concentrate the flavors and create a thicker, richer sauce base that takes on a deeper red color.
Meanwhile, combine water, kosher salt, sugar and garlic in a large pot or container to make the brine. Cut lemons in half, squeeze the juice into the brine and throw in the squeezed halves too. Add ice. Place peeled and deveined shrimp (you can leave tails on or remove with a scissor, according to your preference) in the brine and refrigerate for 30 minutes to an hour.
When the ketchup mixture has cooked and reduced an inch or so in volume, remove from heat. Add lemon juice, lime juice, horseradish, lime zest, ground celery seed and tequila. Combine thoroughly, transfer into a small serving bowl and refrigerate until cooled, at least 30 minutes.
Preheat oven to 400F. Line a rimmed baking sheet with foil. Place a cooling rack on the baking sheet. (If you don’t have a cooling rack, you can roast the shrimp directly on the pan. Roasting them on the rack allows the heat to circulate and cook the shrimp up above any moisture. They’ll come out fine cooking right on the sheet tray too.)
Remove shrimp from the brine and lightly pat dry with paper towels. In a bowl, toss shrimp in olive oil, lime juice, cumin, smoked paprika, chili powder, cayenne; salt and pepper to taste. Spread the shrimp out on the cooling rack on the lined sheet pan. Roast in the middle of the oven for 5-6 minutes, or until the shrimps are just turned pinkish white and are firm to the touch. Shrimp can overcook quickly, so keep an eye on them.
Remove shrimp from oven and immediately transfer to a serving platter, arranging the shrimp around the serving bowl filled with the Margarita sauce. Microplane lime zest lightly over shrimp and serve with lime wedges or drizzle with lime juice. Serve.