And you could use the shrimp as garnish, add some horse radish and you’d have a shrimp Caesar cocktail!
I usually poach my shrimp for shrimp cocktail, too, and I do the same dry brine, albeit based on the WoL site, not SE.
That said, I thought the flavor on these shrimp was pretty amazing, plus they were ginormous, and I had a lot more than I usually poach, so I wanted to make sure I don’t overcook them.
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They are being sliced in half and added to this recipe today:
https://www.rickbayless.com/recipe/acapulco-style-shrimp-cocktail/
So, I think the flavor and texture is going to be just right for this particular application!
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Yum! I’d be eating the heck outta that! 
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I’ve made it before. It’s a great recipe!
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I’ll be in CDMX in April, looking forward to trying their version of this.
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ssssssSAUCAYYYY!
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It’s really good! I used canned chipotle and some of its adobo in place of the hot sauce!
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Sounds great! Bookmarked for the next batch of black tiger shrimp 
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Adjust the sauce with whichever chiles work best for you!
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I’ll have to take a closer look at the recipe. I wonder if my current obsession, that chili kumquat sauce would work… but I have many heat sources in the house 
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