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Peel-and-Eat Spiced Shrimp with Chipotle Remoulade

['6 quarts water', '1/2 cup coarse kosher salt', '6 tablespoons whole black peppercorns', '1/4 cup mustard seeds', '2 tablespoons whole allspice', '2 tablespoons whole cloves', '2 tablespoons chopped fresh thyme', '4 dried chiles de árbol', '4 Turkish bay leaves', '36 uncooked large shrimp, unpeeled', '2 quarts ice cubes', 'Chipotle Remoulade', 'Ingredient info: Chiles de árbol are thin', 'red', 'very hot chiles available at supermarkets', 'specialty foods stores', 'and Latin markets.']

Combine 6 quarts water and next 8 ingredients in large pot. Bring brine to rolling boil, stirring until salt dissolves. Turn off heat. Cover; let stand 5 minutes.
Return brine to boil. Add shrimp; boil 3 minutes. Pour off most of brine, leaving enough to cover shrimp. Mix in ice; let cool 10 minutes. Arrange shrimp in large bowl. Serve shrimp with Chipotle Remoulade .
Champagne is a great pairing for this entire menu. One to try: the fruity, toasty Philippe Gonet NV Brut Reserve Champagne (France, $30).

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