I made some NoLa bbq shrimp last night, using the same recipe I’ve used countless times; the only difference is that, on Alton Brown’s advice, I brined the shrimp in a salt/sugar bath for 15 minutes before I cooked them. The dish was delicious, especially since I found some heads-on shrimp, but the shrimp were inexplicably hard to peel. The flesh and the peel were bonded, and it was like peeling a cooked egg when it just goes wrong.
Could this be because of the species of shrimp, or how long it’s been sitting in the display case, or did I make an error in cooking?