Try the brined shrimp, trust me, it makes a big difference.... when I serve shrimp cocktail style with a variety of sauces I always always brine (not always when sauteing shrimp with other ingredients) ... i think there was a Confusius quote or chinese proverb that read something like "to taste good, a fish must swim three times, in water, in butter and in wine" ... same idea with shrimp, but 3 salts (brine, boiling salty water and ultimate salty sauce like a tarragon parsley sauce or a great miso sauce...or a capery olived tartar... or... ) gotta go... sudden hunger strikes again Happy Brining!