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Ingredients
- 16 x extra-large shrimp in shell (abt 1 1/4 lbs)
- 3 Tbsp. extra virgin olive oil
- 3/4 c. medium-grind sea salt or possibly kosher salt
- 1/2 c. best quality extra-virgin extra virgin olive oil
- Â Â Juice from 1 large lemon
- 1/4 c. boiling water
- 2 x garlic cloves chopped
- 1 tsp dry oregano
- 2 Tbsp. chopped fresh parsley
Directions
- Make the Dipping Sauce: Whisk together the oil, lemon juice and warm water. Stir in the garlic, oregano, and parsley. Let stand for at least 20 to 30 min to marry the flavors. Set aside.
- Using a small sharp knife, make a slit about 1/4-inch deep down the backs of the shrimp and devein them but don't remove the shells. Place the shrimp in a large bowl and toss with the extra virgin olive oil to coat lightly all over. Sprinkle the salt proportionately 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, 3 to 4 min per side or possibly till the meat is opaque all the way through when cut into.
- Arrange 4 shrimp on each serving plate and accompany with a small ramekin of the dipping sauce. The shrimp may also be served on a communal platter with a bowl of the sauce in the center. Provide plenty of napkins and a small bowl for discarding the peeled shrimp shells.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 4 servings | |
| Calories 336 | |
| Calories from Fat 329 | 98% |
| Total Fat 37.18g | 46% |
| Saturated Fat 5.14g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 28mg | 1% |
| Total Carbs 1.86g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.15g | 1% |
| Protein 0.19g | 0% |
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