Servings: four as a main dish or six as an appetizer.
For this recipe, don’t use “easy-peel” shrimp—meaning shrimp whose shells have been split down the back—as too much salt would get into the shrimp meat. If you can’t find any other shrimp, cut the salt in half. I also recommend using the largest shrimp you can buy, so that the ratio of salt and pepper to shrimp is well balanced.
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We made Salt and Pepper Shrimp with the lemon-basil dipping sauce at the cottage last week. It was a hit with everyone; four adults and two teenagers. Everyone received a large cloth napkin and we all dug in. Eating them was messy, fun and so addictive. We followed the salt and pepper shrimp with the Cedar-Planked Salmon with Red Pepper & Caper Sauce: a totally delightful meal. Thank you Fine Cooking!!
The dipping sauce was great, but grilling the shrimp in the shell, even being very careful with the kind of shrimp and their handling, resulted in a shell that seemed stuck with crazy glue. Once the shrimp had cooled, the shell was even harder to remove. Good thing the dog didn't mind the shells, because we gave up trying to pry it off.
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