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Salt-Crusted Shrimp with Potent Lemon-Garlic Sauce

Servings:
Makes 4 servings
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Ingredients

Dipping sauce
  • 1/2 cup olive oil
  • 2 cup lemons
  • 2 clove garlic
  • 4 clove oregano
  • 16 clove colossal shrimp
  • 1/2 pound tiger shrimp
  • 3 tablespoon olive oil
  • 1/4 cup morton kosher salt

Preparation

Baking Directions:

Make the dipping sauce: Whisk together the oil, lemon juice, and lemon zest.

Stir in the garlic.

Add the oregano leaves.

Let the mixture sit for at least 20 minutes to marry the flavors — or make it up to 12 hours in advance and refrigerate.

Set aside.

Build a charcoal fire or preheat a gas grill.

If frozen, thaw shrimp in cold running water just before cooking.

Place the shrimp in a large bowl and toss them with some olive oil to coat lightly all over.

Just before putting them on the grill, sprinkle the salt evenly over the shrimp and toss well to make sure each shrimp is thoroughly coated in a crust of salt.

(Do not use fine-grain kosher salt, such as Diamond Crystal brand, as it melts too quickly.)

Place the shrimp in the center of the cooking grate over direct medium-high heat, cover, and grill 3 to 4 minutes per side or until the shrimp is pink and the flesh opaque (white).

Serving Directions:

Serve immediately with the dipping sauce.

Tips:

It is important that you use the largest shrimp you can buy.

The larger shrimp will be more tender and large enough to benefit from this crusting technique.

With smaller shrimp, you run the risk of disturbing the balance between salt and shrimp meat.

Likewise, do not use easy-peel shrimp for this recipe as the slit down the center will absorb too much salt.

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