Roasted Shrimp with Honey-Pepper Vinaigrette

Randy Mayor
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.

Yield:

4 appetizer servings (serving size: 3 shrimp and 1 1/2 tablespoons vinaigrette)

Recipe from

Nutritional Information

Calories 170
Caloriesfromfat 25 %
Fat 4.8 g
Satfat 0.5 g
Monofat 1.7 g
Polyfat 0.7 g
Protein 17.4 g
Carbohydrate 11.2 g
Fiber 0.1 g
Cholesterol 129 mg
Iron 2.3 mg
Sodium 267 mg
Calcium 48 mg

Ingredients

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)

Preparation

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.

Note:

October 2000