Published January 1, 2013. From Cook's Illustrated.
To keep our roasted shrimp plump and moist, we brined them briefly. To further protect them as they cooked and to produce a more roasted flavor, we left their shells on. The shells browned quickly in the heat of the oven and transferred flavor to the shrimp itself. To get tons of flavor onto the shrimp, we tossed them in a potent mixture of aromatic spices and herbs.
Don’t be tempted to use smaller shrimp with this cooking technique as they will be overseasoned and prone to overcook. Annatto powder, also called achiote, can be found with the Latin American foods at your supermarket. An equal amount of paprika can be substituted.
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