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.
3 tablespoons sherry vinegar
2 tablespoons honey
1 tablespoon minced shallots
1 tablespoon extra-virgin olive oil
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2 garlic cloves, minced
3 pounds rock salt
12 unpeeled jumbo shrimp (about 3/4 pound)
How to Make It
Preheat oven to 400°.
Combine the first 7 ingredients in a bowl; stir well with a whisk.
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.