This recipe is absolutely delicious! As long as you don't hurl the pan of shrimp and rock salt onto the floor, it is realatively easy to clean up, as well. Do try to find shrimp with the heads on, as it helps them retain the moisture.
I highly suggest giving this a try!
4 pounds rock salt
1 pound jumbo shrimp (20 to 24 shrimp per pound), with heads on
Directions
Divide salt evenly among 2 (9 by 13-inch) metal pans. Heat your oven to 400 degrees F and put the pans of salt into the oven to heat. When the oven reaches 400 degrees F, allow the salt to continue heating for another 15 minutes. After 15 minutes, put the shrimp on top of the salt in 1 of the pans. Then cover with all of the salt in the second pan. The shrimp should be evenly and completely covered. Roast for 8 minutes. Remove from oven and check 1 shrimp for doneness. The shrimp should be opaque and white and pink in color. If not done, return to oven for 1 to 2 minutes. Rinse off the salt in a collander. Serve immediately.
Thanks to Alton Brown!
