This Roasted Shrimp appetizer is a delicious quick, simple and light appetizer your guests will enjoy. Perfect as an appetizer or add a salad and potato to this Roasted Shrimp to make a satisfying meal.
1- 4 pound box rock salt
24 Jumbo shrimp (UNPEELED and deveined)
1 tablespoon grated lemon rind
1/3 cup fresh lemon juice
1/4 cup minced green onions
2 Tablespoons honey
2 Tablespoons soy sauce
1/2 teaspoon red pepper flakes
1-2 Cloves garlic (minced)
I first came across this Roasted Shrimp appetizer in Cooking Light Magazine several years ago.
I've since misplaced the pages, but was able to find the Roasted Shrimp recipe online at MyRecipes.com. Love the internet! I found shell-on, deveined jumbo shrimp at my grocery store and they work really well. No additional cleaning required! If you have to devein your shrimp at home, simply use scissors to snip down the shell, left the vein out and discard. There are also helpful videos on YouTube!
Enjoy! -- The Recipe Wench
Pour salt into large cast iron skillet. Spread out into an even layer. Place skillet in 400°F oven.
Heat salt for approximately 30 minutes.
Arrange shrimp in single layer over hot salt.
Cover with foil and return to oven for approximately 5-8 minutes, depending on size of the shrimp.
While shrimp are cooking, whisk together remaining ingredients and serve alongside shrimp for dipping.