Recipe: Salt-Crusted Shrimp With Lemon-Garlic Dipping Sauce

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Adapted from the St. Francis "Girls' Guide to Grilling." Elizabeth Karmel, a.k.a. "Queen of the Grill," writes:

This is my favorite party "ice breaker" appetizer. I place the oil-tossed shrimp in a bowl on a tray with a small bowl of the kosher salt, my tongs, lots of napkins, a platter and the prepared dipping sauce. Once everyone is armed with a cocktail, we hit the deck to start the party. While we are talking, I toss the shrimp in the salt, grill them and place them on the platter. Then the fun begins; everyone takes a shrimp, peels and dips it in the sauce for a fun, casual and interactive appetizer! By the time the shrimp, and our cocktails are gone we are either fast friends or better friends! Alternatively, you can arrange 4 shrimp on each serving plate and accompany with a small ramekin of the dipping sauce but the girls think serving them hot off the grill is sooo much more fun!

Serves 4

    • ½ cup best-quality extra-virgin olive oil (for dipping sauce)
    • juice from 1 large lemon
    • zest from ½ lemon
    • 2 cloves garlic, minced
    • 4 stems fresh oregano
    • freshly ground pepper to taste
    • 16 jumbo or colossal shrimp in the shell (or frozen black tiger shrimp)
    • 3 tablespoons olive oil (for shrimp)
    • ¼ cup kosher salt

Whisk together the oil and lemon. Stir in the garlic. Take the leaves off the oregano stems and leave whole, add to oil mixture. Let sit for at least 20 to 30 minutes to marry the flavors—or make up to 12 hours in advance. Set aside.

If desired, devein the shrimp with a "shrimp deveiner" or, using a small sharp knife, make a slit about ¼-inch deep down the backs of the shrimp and remove the vein but do not remove the shells. Place the shrimp in a large bowl and toss with the olive oil to coat lightly all over. Just before putting 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..

Place the shrimp in the center of the cooking grate, three to four minutes per side or until the shrimp is pink and the flesh is opaque (white). Serve immediately with dipping sauce..

To read Regina's story about two grilling cookbooks to try, including the one this recipe came from, click here.

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Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.
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