Grilled Salt Crusted Peel and Eat Shrimp

Ingredients

• 1 lb large shell-on shrimp (16-20 count)
• 2-3 tbsp extra virgin olive oil
• half cup Salty Don’s Smoked Sea Salt **
• 1 lemon cut in quarters
• 1 cup of your favourite dipping sauce

•  If the shrimp are not already deveined, make a slit along the back of the shell and remove the vein, making sure to keep the shells on and tails intact.

•  Place the shrimp in a large bowl and drizzle with the olive oil. Toss to coat thoroughly.

•  Place the Smoked Sea Salt in a shallow bowl and dredge the shrimp in the salt. Make sure to coat each shrimp thoroughly with the salt to properly form a crust.

•  Place the shrimp on the grill over high heat and grill for about 2 minutes per side, just until the shells are bright pink and the flesh is just opaque.

•  Place the shrimp on a serving dish with lemon slices to squeeze over the shrimp and a dish of dipping sauce.

•  Pass plenty of napkins and an empty dish for the shells. Dive in and Peel & Eat. Don’t forget to lick your fingers!