Rock Salt Roasted Shrimp with Lemon Dipping Sauce

This is a go to recipe any time you are hungry for shrimp. The shrimp cook perfectly and taste like shrimp instead of heavy seasonings and sauces. I prefer wild caught white shrimp for their firm, delicate flavor. They are caught between March and November and the U. S. follows the strictest guidelines.

I featured this recipe at our November cooking light dinner club. Each dish we serve is a recipe from Cooking Light Magazine.

Shrimp are low in calories and high in protein, vitamins and iron. The latest research suggests that the benefits of eating fish far out weigh the risks.

Serves 6

Ingredients:

1 box rock salt

1 pound 26-30 county unpeeled shrimp

2 medium lemons, juiced

2 teaspoons lemon rind, grated

2 tablespoons green onions, minced

2 tablespoons honey

1 tablespoon soy sauce

1/8 teaspoon red pepper, ground

1 medium garlic clove, minced

Instructions

Preheat oven to 400 degrees.

Pour salt in an even layer in a large cast iron skillet. Place pan in oven for 30 minutes. Remove from oven, carefully.

Arrange shrimp in a single layer over the salt. Cover with foil. Turn off oven and leave shrimp in hot oven for 5 minutes.

Meanwhile
Combine the lemon and rind and remaining ingredients. Serve sauce with shrimp.