CookingLight diet CookingLight diet
Randy Mayor
Yield
4 appetizer servings (serving size: 3 shrimp and 1 1/2 tablespoons vinaigrette)

Shrimp roasted on a bed of hot rock salt are succulent, tender, fragrant, and not at all salty. The salt helps transfer heat efficiently and evenly rather than flavor the shrimp, though it does seem to accent their naturally briny character.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine the first 7 ingredients in a bowl; stir well with a whisk.

Step 3

Place a 1-inch-thick layer of rock salt (about 3 pounds) in the bottom of a Dutch oven. Place the pan in oven at 400° for 30 minutes or until rock salt is very hot. Arrange shrimp in a single layer over rock salt. Cover and bake at 400° for 2 minutes. Turn shrimp over, and bake for an additional 2 minutes or until done. Serve the shrimp with vinaigrette.

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