Salt Roasted Shrimp With Scampi Dip
Makes 8 servings
1 4-pound box rock salt
16 uncooked unpeeled large shrimp
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1/2 cup (1 stick) butter, chilled, diced
1 tablespoon chopped fresh Italian parsley
Spread salt in 13"x9"x2" 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 creamy. Return pan to low heat. Add a few more 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.