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In a large bowl, stir together warm water, salt, sugar, garlic and bay leaf. Zest one lemon and reserve the zest for the cocktail sauce. Slice this zested lemon, plus one additional, and add to the brine. Reserve the last two lemons for garnish. Add ice and stir to combine.
Using sharp scissors or sharp paring knife, cut along the back of each shrimp to remove the vein. Leave the shells on. Add to the brine and refrigerate for 30 minutes.
Heat a cast iron grill pan over medium heat. Scrub the carrots and halve lengthwise. Toss with canola oil, salt and pepper. Grill the carrots, turning occasionally, until slightly charred and soft, about 10 – 12 minutes. Remove carrots, but keep the grill pan hot over medium heat.
In a blender or food processor, blend together carrots and remaining cocktail sauce ingredients until mostly smooth. Season to taste with salt and plenty of freshly ground pepper. If needed, add a few tablespoons of warm water to thin the sauce.
Drain the shrimp from the brine and dry well with paper towels. Toss with canola oil, salt and pepper. Grill the shrimp with their shells on, 3 – 4 minutes per side, just until opaque. Remove to a platter and garnish with lemon slices. Serve with cocktail sauce.
ENAMELED CAST IRON
Since 1925, Le Creuset cast iron has been recognized for its strength and durability. Cast individually in sand molds, then hand-inspected by French artisans, each piece represents a rich heritage and continues a tradition of lasting, authentic design.
Cast iron distributes heat slowly and evenly over the entire vessel, making it ideal for all forms of cooking, whether slow-cooking, roasting, searing, stir-frying or baking.
Smooth Interior Enamel
The glass-like finish in our ovens and braisers promotes caramelization, resists staining and prevents sticking to make cleanup easy.
Black Interior Enamel
The black interior of our skillets is specially formulated for high-temperature cooking, and does not require seasoning.