Spicy Thai Shrimp Salad - cooking recipe

Ingredients

Shrimp Brine:
2 quarts water
1/2 cup kosher salt
1/2 cup sugar
1/4 cup Kikkoman Soy Sauce
2 pounds jumbo shrimp, peeled and deveined
2 tablespoons lemon juice
1 tablespoon Kikkoman Soy Sauce
1 tablespoon sesame oil
1/2 teaspoon cayenne pepper
1 tablespoon garlic, minced
1 cup sliced peppers (red, yellow or orange)
2 tablespoons cilantro, chopped

Preparation

To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes.
Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp; toss to coat.