Salt-Grilled Shrimp

By Heritage330

Cooking on a bed of salt helps evenly conduct the high heat and infuse the shrimp with seasoning.

Recipe by Michael Mina in San Francisco

Photograph by Matt Duckor

June 2013

Ingredients

• 1 garlic clove, finely chopped
• 1 pound jumbo shrimp, peeled, deveined
• 1/4 cup fresh orange juice
• 2 tablespoons olive oil
• 1 teaspoon hot chili paste (such as sambal oelek)
• 1 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 1 orange, thinly sliced into rounds
• 1 cup coarse sea salt

Preparation

Step 1

Combine garlic, shrimp, orange juice, oil, chili paste, paprika, and pepper in a medium bowl. Cover and chill at least 2 hours and up to 4 hours.

Line a serving platter with orange slices; set aside.

Cover bottom of grill pan or cast- iron skillet evenly with salt. Place pan over medium-high heat, cover (salt may pop while it's heating), and heat until pan and salt are hot. Place shrimp in pan in a single layer and cook, uncovered, until shrimp are opaque throughout, about 2 minutes per side. Transfer shrimp to prepared platter, brushing off any excess salt.