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Salt-encrusted Shrimp

Serves 2
Prep: 10 min. Cook: 20 min.

12 Extra large shrimp
2 lemons, zested
2 limes, zested
1 teaspoon Aleppo Chile Pepper, crushed
1 tablespoon black Tellicherry Peppercorns, crushed
3 cups Trapani Coarse Sea Salt
Lemon wedges

Preheat the oven to 350 degrees. Rinse and thoroughly dry the shrimp. Place the shrimp in a casserole dish or large pie plate.
In a large bowl, mix thoroughly the zests of lemon and lime, Aleppo Pepper, Tellicherry Pepper and Coarse Trapani Salt. Pour the salt mixture on top of the shrimp (The salt mixture should cover the shrimp completely). Roast the shrimp for 18 minutes. Remove the pan from the oven and remove the shrimp out from under the salt, keeping the salt clinging to the shells. Serve the shrimp in their shells and let everyone peel their own. Serve with lemon wedges, crusty bread and white wine.

Products suggested for this recipe:

Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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