Grilled Salt Crusted Shrimp

Grilled shrimp is about as fine as it gets. The key is to grill shrimp over a low to medium heat either on your gas or charcoal grill. Overcook the shrimp and they will dry out quickly so it is important not to grill them to quickly. Below is a grilled shrimp recipe that my wife has made time and time again. It is a great appetizer to serve while people are waiting for you to slice up some BBQ or grill the main course.

Recipe by Elizabeth Karmel

Shrimp Dipping Sauce:

• ½ cup high quality extra-virgin olive oil
• Juice from one large lemon
• Zest from one half of a lemon
• 2 cloves minced fresh garlic
• 4 stems of fresh oregano
• Fresh ground pepper to taste

Shrimp:
16 Jumbo shrimp in shell (Frozen black tiger shrimp will work too)
3 TBSP olive oil
Quarter Cup of Kosher salt

Shrimp Dipping Sauce:

1. Whisk together the oil and lemon. Stir in the garlic.
2. Take the leaves off the oregano stems and leave whole, add to oil mixture.
3. Let sit for at least 20 to 30 minutes so the flavors can marry—or better yet, make up to 12 hours in advance.
4. Set aside.

Grilling the Shrimp

1. Devein the shrimp with a “shrimp deveiner” or, use a small sharp knife to make a ¼-inch deep slit  down the backs of the shrimp and remove the vein but not the shells.
2. Place the shrimp in a large bowl and toss with the olive oil to coat lightly all over.
3. Just before putting on the grill, sprinkle the salt evenly over the shrimp and toss well to make sure each shrimp is thoroughly coated in a crust of salt.
4. Place the shrimp in the center of the grill grate, 3 to 4 minutes per side or until the shrimp is pink and the flesh is opaque (white).

Serve immediately with dipping sauce on the side.

Serves 4

Serving Tip: This is a great party “ice breaker” appetizer. While the party is just getting started, toss the shrimp in the salt, grill them and place them on the platter. Have everyone take a shrimp, peel and dip it in the sauce for a fun.  Alternatively, you can arrange 4 shrimp on each serving plate and accompany with a small ramekin of the dipping sauce but the girls think serving them hot off the grill is sooo much more fun!

Recipe is courtesy of Elizabeth Karmel. Elizabeth Karmel grew up in North Carolina where she was raised on BBQ. Karmel is frequently quoted and generally regarded as America’s female grilling expert. Karmel created Girls at the Grill in 2001 to share her passion for outdoor cooking with girls (and any willing guy) everywhere. www.GirlsattheGrill.com is committed to providing backyard cooks (and women who are tired of burnt chicken and shoe-leather steak) with simple easy-to-understand instructions, lifestyle information and recipes for everything from classic cookouts to gourmet grill meals. Grill Friends is a line of kitchen and grilling tools that solve problems that real cooks have in the kitchen, around the grill and at the table.