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Shrimp: Shrimp Roasted on Rock Salt

Source of Recipe


From "Salt and Pepper" by Michele Anna Jordan






List of Ingredients



• 2 to 3 lbs. rock salt
  
• 12 large shrimp in their shells
  
• 3 Tbsp unsalted butter
  
• 2 Tbsp honey
  
• 2 tsp crushed black peppercorns
  
• 1 Tbsp lemon juice (more or less, to taste)
  
• Pinch of salt
  
• Lemon wedges, for garnish
  






Instructions



1. Preheat the oven to 400 degrees (F). Select a heavy pan with a lid that is large enough to hold the shrimp in a single layer. It should be at least 2 inches deep. Add rock salt to form a 1-inch bed in the pan. Set the pan in the oven and heat for 30 minutes.
   
   
2. When the salt is very hot, set the shrimp on top, cover, and roast for 2 minutes. Turn the shrimp, cover the pan again, and roast for 2 minutes more - until the shrimp turn pink and are hot and sizzling.
   
   
3. Meanwhile, melt the butter in a small saucepan, and add the honey, peppercorns, lemon juice and pinch of salt. Place the shrimp on warmed serving plates, drizzle each portion with a little of the butter, and serve immediately, garnished with lemon wedges.
   
   Serves 4