Salt Crusted Peel And Eat Shell On Shrimp

Yield: 12 Shrimps

Ingredients

• 21/25 count shrimp deveined and shells on
• 1/3 cup olive oil
• 2/3 cup kosher salt

Dipping sauce:

• 2 tablespoons fresh cilantro minced (30ml)
• 2 teaspoons white sugar (10ml)
• 2 tablespoons fresh limejuice (30ml)
• 2 teaspoons minced garlic (10ml)
• 1 teaspoon chilli flakes (5ml)
• Splash of tequila (optional)

Directions

1. Preheat barbeque to high heat 450-475°F (240-245°C).
2. Place the shrimp in a large bowl and drizzle with olive oil.
3. Place the salt in a shallow container.
4. Brush the shrimp very lightly in the salt, so they are dusted on both sides.
5. To prepare the sauce, combine all ingredients in a small bowl. Reserve.
6. Place the shrimp on the grill and cook for approximately 1 minute per side.
7. Remove shrimp from the grill and pass around with sauce, peeling the skin before you eat.