Brine the shrimp:

1. Dissolve the salt in the hot water, and then stir in the ice.
2. Add the shrimp to the brine and refrigerate for 30 minutes. (If you’re in a rush, don’t sweat it. The brine makes the shrimp extra flavorful, but they will be delish with or without it)

Meanwhile, make the dressing:

1. Combine the cilantro, coriander, lime juice, cayenne, and garlic powder in a large bowl. Whisk in the olive oil.

To roast the shrimp:

1. Preheat the oven to 450°F and put a sheet pan in it to heat up.
2. Remove the shrimp from the brine and rinse under cold water.
3. Dry them well on paper towels and toss with the coconut oil.
4. Once the oven and sheet pan are hot, carefully place the shrimp onto the sheet pan in a single layer.
5. Roast for 2 minutes before carefully flipping the shrimp and roasting for another 2 minutes.
6. Toss the shrimp in the dressing and serve either hot or chilled.

To grill the shrimp:

1. After removing the shrimp from the brine, skewer them on metal or soaked bamboo skewers. Brush with oil.
2. Heat your grill to medium-high. Grill the shrimp for 2 minutes on each side, or until cooked through.
3. Slide the shrimp off the skewers into the dressing and toss.