In a large bowl, combine the kosher salt, water, and sugar to create the brine.

Stir until the salt and sugar are dissolved.

Add the ice to cool the brine quickly.

Submerge the shrimp in the brine and let them soak for about 20 minutes.

After brining, drain and rinse the shrimp thoroughly.

Bring a large pot of water to a boil.

Boil the shrimp for approximately 3 minutes or until they turn pink and opaque.

Drain the shrimp and transfer them to an ice bath to stop the cooking process.

Once cooled, peel and devein the shrimp.

In a blender, combine diced tomatoes, horseradish, chili sauce, black pepper, olive oil, sugar, and kosher salt.

Blend until smooth.

Adjust the seasoning to taste, adding more horseradish or black pepper if desired.

Sprinkle Old Bay seasoning into the sauce and mix well.

Arrange the peeled and deveined shrimp on a serving platter.

Serve the shrimp with the prepared cocktail sauce on the side.

Dive into Alton Brown's delicious brined shrimp cocktail as a flavorful and classic appetizer.