Salt-Crusted Shrimp with Lemon-Oregano Dipping Sauce

1. 1

   Make the Dipping Sauce: Whisk together the oil, lemon juice and hot water.

2. 2

   Stir in the garlic, oregano, and parsley.

3. 3

   Let stand for at least 20 to 30 minutes to marry the flavors.

4. 4

   Set aside.

5. 5

   Using a small sharp knife, make a slit about 1/4-inch deep down the backs of the shrimp and devein them but do not remove the shells.

6. 6

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

7. 7

   Sprinkle the salt evenly over the shrimp and toss well to make sure each shrimp is thoroughly coated in a crust of salt.

8. 8

   Heat up a cast iron grill pan or turn the grill on medium high.

9. 9

   When hot, place the shrimp in the center of the cooking grate, 3 to 4 minutes per side or until the meat is opaque all the way through when cut into.

10. 10

    Arrange 4 shrimp on each serving plate and accompany with a small ramekin of the dipping sauce.

11. 11

    The shrimp may also be served on a communal platter with a bowl of the sauce in the center.

12. 12

    Provide plenty of napkins and a small bowl for discarding the peeled shrimp shells.

* Per serving · 4 servings · Values may vary.

No additional tips available.