Rock Salt Shrimp
- 1/2 head garlic, minced
- A drizzle of good olive oil
- 1-2 pounds rock salt (To fill your casserole by an inch)
- 5 large head-on shrimp in their shells
Preheat the oven to 400 degrees F. Select a casserole dish, large enough to hold the shrimp in a single layer and at least 2 inches deep (5 cm). Add rock salt to form a 1 inch bed (2.5 cm) in the pan. Set the pan in the oven and heat for 30 minutes.
Mince garlic, add to mixing bowl with a good drizzle of olive oil for the marinade.
Make an incision down the back of the shrimp, de-vein or remove the intestine, and add shrimp to bowl. Mix it all up. Let rest at least ten minutes.
After 30 minutes, pull your roasting dish out of oven and set the shrimp on top and return to oven to roast for 2 minutes. Turn the shrimp over and set aside to let the residual heat finish the cooking on the second side. Serve warm.