![\"OLYMPUS](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2016\/06\/Salt_Crusted_Shrimp.jpg\")
<\/a><\/p>\nMake the Dipping Sauce: Whisk together the oil and lemon. Stir in the garlic. Take the leaves off the oregano stems and leave whole, add to oil mixture. Let sit for at least 20 to 30 minutes to marry the flavors\u00e2\u20ac\u201dor make up to 12 hours in advance. Set aside. If desired, devein the shrimp with a \u00e2\u20ac\u0153shrimp deveiner\u00e2\u20ac\u009d or, using a small sharp knife, make a slit about \u00c2\u00bc-inch deep down the backs of the shrimp and remove the vein but do not remove the shells. Place the shrimp in a large bowl and toss with the olive oil to coat lightly all over. Just before putting on the grill, sprinkle the salt evenly over the shrimp and toss well to make sure each shrimp is thoroughly coated in a crust of salt. Place the shrimp in the center of the cooking grate, 3 to 4 minutes per side or until the shrimp is pink and the flesh is opaque (white). Serve immediately with dipping sauce. Serving Tip: This is my favorite party \u00e2\u20ac\u0153ice breaker\u00e2\u20ac\u009d appetizer. I place the oil-tossed shrimp in a bowl on a tray with a small bowl of the kosher salt, my tongs, lots of napkins, a platter and the prepared dipping sauce. Once everyone is armed with a cocktail, we hit the deck to start the party. While we are talking, I toss the shrimp in the salt, grill them and place them on the platter. Then the fun begins, everyone takes a shrimp, peels and dips it in the sauce for a fun, casual and interactive appetizer! By the time the shrimp, and our cocktails are gone we are either fast friends or better friends! Alternatively, you can arrange 4 shrimp on each serving plate and accompany with a small ramekin of the dipping sauce but the girls think serving them hot off the grill is sooo much more fun!<\/p>\n
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Dipping Sauce: \u00c2\u00bd cup best-quality extra-virgin olive oil Juice from 1 large lemon Zest from \u00c2\u00bd lemon 2 cloves garlic, minced 4 stems fresh oregano Freshly ground pepper to taste Shrimp: 16 Jumbo or Collosal shrimp in the shell (or frozen black tiger shrimp) 3 tablespoons olive oil \u00c2\u00bc cup Kosher salt Make the Dipping Sauce: Whisk together the oil and lemon. Stir in the garlic. Take the leaves off the oregano stems and leave whole, add to oil mixture….<\/p>\n