Yields 12 bites
3/4 cup best-available olive oil
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
2 tablespoons minced fresh Italian parsley
2 teaspoons minced fresh oregano or thyme or 1 teaspoon dried
12 colossal shrimp, shells on
1/2 cup kosher salt or coarse sea salt
Preheat grill to medium-high heat.
In a small bowl, prepare dipping sauce by whipping together 1/2 cup of the olive oil, the lemon juice, garlic, parsley, and oregano. Reserve.
Using a paring knife, make a 1/4-inch incision down the backs of the shrimp. Devein them, but do not remove the shells.
In a medium bowl, add remaining 1/4 cup olive oil and the shrimp. Toss the shrimp in the oil, then sprinkle salt overtop, and toss thoroughly so that the shrimp are coated in salt.
Grill shrimp directly over the heat or pan cook for approximately 3 minutes per side, or until shrimp are opaque throughout. Serve with dipping sauce.