Salt-Roasted Shrimp with Scampi Dip
By Tori Ritchie, Bon Appétit, April 2009
Servings: 8
Ingredients
- 1 4-lb box rock salt
- 16 large shrimp uncooked and unpeeled
- ⅓ cup dry white wine
- 2 tbsp fresh lemon juice
- 2 cloves garlic minced
- ½ cup (1 stick) butter chilled, diced
- 1 tbsp fresh Italian parsley chopped
Instructions
- Spread salt in 12X9X2-inch baking dish. Arrange shrimp in single layer atop salt.Preheat oven to 500°F. Boil wine, lemon juice, and garlic in saucepan over medium-high heat until liquid is reduced to 1 tablespoon, about 10 minutes.Remove from heat. Add a few pieces of butter; whisk until smooth (do not let mixture boil).Continue whisking in butter, a few pieces at a time. Stir in parsley; season with salt and pepper. Let stand while shrimp cook.Roast shrimp on salt until just opaque in center and shells are pink, 6 to 7 minutes.Transfer sauce to bowl; nestle in salt.