Cooking on a bed of salt helps evenly conduct the high heat and infuse the shrimp with seasoning.
Recipe information
Yield
Makes 4 servings
Ingredients
1 garlic clove, finely chopped
1 pound jumbo shrimp, peeled, deveined
1/4 cup fresh orange juice
2 tablespoons olive oil
1 teaspoon hot chili paste (such as sambal oelek)
1 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
1 orange, thinly sliced into rounds
1 cup coarse sea salt
Ingredient info: Chili paste is available at Asian markets and many supermarkets. Smoked paprika is available at most supermarkets; the Spanish variety is available at specialty foods stores, some supermarkets, and online.
Preparation
Step 1
Combine garlic, shrimp, orange juice, oil, chili paste, paprika, and pepper in a medium bowl. Cover and chill at least 2 hours and up to 4 hours.
Step 2
Line a serving platter with orange slices; set aside.
Step 3
Cover bottom of grill pan or cast-iron skillet evenly with salt. Place pan over medium-high heat, cover (salt may pop while it's heating), and heat until pan and salt are hot. Place shrimp in pan in a single layer and cook, uncovered, until shrimp are opaque throughout, about 2 minutes per side. Transfer shrimp to prepared platter, brushing off any excess salt.
