Grilled Salty Shrimp

Inspired by a number of dishes that use rock salt. In this case you
are really re-creating the sea water shrimp live in.

1 lb raw 16-20 count shrimp, peeled and deveined
3 tbs kosher salt ( sea salt is even better, but you need a grain size between the typical coarse and fine grades sold. Just grind the coarse size down in a mortar carefully )

Rinse the shrimp in cold water briefly and pat dry. Toss in a bowl with the salt to coat uniformly. Grill immediately over medium heat, turning once. Serve as is or with a good cocktail sauce.

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Thoughts from the Back Porch

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