Salt-Crusted Shrimp with Potent Lemon-Garlic Dipping Sauce
Getting behind the grill can be scary, but America’s leading female grilling expert, Elizabeth Karmel, makes it easy.
-Elizabeth Karmel, author of St. Francis Girls’ Guide to Grilling
Let’s face it; odds are if you want to make dinner on the grill, your man will be the one holding the tongs. But girls can be great at grilling, too, as Elizabeth Karmel, aka “Queen of the Grill,” demonstrates in St. Francis Girls’ Guide to Grilling. Here, she shares on of her favorite summer dishes with us:
This salt-crusted shrimp is my favorite party “ice breaker” appetizer. I place the oil-tossed shrimp in a bowl on a tray with a small bowl of the kosher salt, my tongs, lots of napkins, a platter and the prepared dipping sauce. Once everyone is armed with a cocktail, we hit the deck to start the party. While we are talking, I toss the shrimp in the salt, grill them and place them on the platter.
Then the fun begins; everyone takes a shrimp, peels and dips it in the sauce for a fun, casual and interactive appetizer! By the time the shrimp and our cocktails are gone, we are either fast friends or better friends!
Serves 4 and pairs with St. Francis Chardonnay
Ingredients for Dipping Sauce:
½ cup best-quality extra-virgin olive oil
Juice from 1 large lemon
Zest from ½ lemon
2 cloves garlic, minced
4 stems fresh oregano
Freshly ground pepper to taste
Ingredients for Shrimp:
16 Jumbo or Colossal shrimp in the shell (or frozen black tiger shrimp)
3 tablespoons olive oil
¼ cup Kosher salt
Grilling Method: Direct/Medium Heat
1. Make the Dipping Sauce: Whisk together the oil and lemon. Stir in the garlic. Take the leaves off the oregano stems and leave whole, add to oil mixture. Let sit for at least 20 to 30 minutes to marry the flavors—or make up to 12 hours in advance. Set aside.
2. If desired, devein the shrimp with a “shrimp deveiner” or, using a small sharp knife, make a slit about ¼-inch deep down the backs of the shrimp and remove the vein but do not remove the shells. Place the shrimp in a large bowl and toss with the olive oil to coat lightly all over. 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.
3. Place the shrimp in the center of the cooking grate, 3 to 4 minutes per side or until the shrimp is pink and the flesh is opaque (white). Serve immediately with dipping sauce.
For more summer recipes, visit our Recipe File.