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Cooking Light ~ the Best of the Beach

This month for our Cooking Light Virtual Supper Club, we are talking about the Best of the Beach.
If I'm going to the beach . . . I am eating some gulf coast shrimp. The good thing is that we are close enough that we can always find some wild caught costal shrimp. Yum!
I looked through the library of cooking light recipes, until I found this . . .
Salt Roasted Shrimp with Honey Lemon Dipping Sauce .
The flavors looked like just what I wanted. Easy, Summery, and Shrimpy!


Salt Roasted Shrimp

  • 1 (4-pound) box rock salt
  • 24 unpeeled jumbo shrimp (about 1 1/2 pounds)
  • 2 teaspoons grated lemon rind
  • 1/3 cup fresh lemon juice (about 4 lemons)
  • 2 tablespoons minced green onions
    • Honey Lemon Dipping Sauce
    • 2 tablespoons honey
    • 1 teaspoon low-sodium soy sauce
    • 1/8 teaspoon ground red pepper
    • 1 garlic clove, minced

    Preparation (from Cooking Light)

    Preheat oven to 400°.
    Pour salt in an even layer in a shallow roasting pan or large cast-iron skillet. Place pan in oven at 400° for 30 minutes or until salt is very hot. Arrange shrimp in a single layer over salt. Cover with foil; bake at 400° for 5 minutes or until shrimp are done.
    Combine remaining ingredients; serve sauce with shrimp.
    Of course I felt the need to change it up a bit.
     Instead of making a honey lemon dipping sauce; I combined all the ingredients in a Zip-loc bag.  I marinated the shrimp for 1 hour before I cooked it.
    Since we were hanging out by the pool ~ I just cranked up the grill.
    I filled my cast iron skillet with rock salt and let it heat on the grill. I spread the shrimp out on top of the hot rock salt. The shrimp cooked in just a few minutes. (I repeated this so the shrimpies wouldn't be over crowded)
    No need for dipping sauce! (The rock salt didn't add a salty flavor at all)
    This is a beautiful presentation, perfect for an outdoor supper.
    Messy fingers were promptly thrown into the pool~

    Now let's see what everyone else has brought for the Best of the Beach . . .
    Jerry has made BBQ Chicken Sliders
     Val is bringing a Tuna and Red Pepper Pasta Salad
    Giz has made Ginger Beer ( I hope she is bringing lots ! ).

    We didn't have any guest blogger's sign up for this month. Remember, if you are interested in 'Cooking Light' ~ give us a shout!

    Y'all enjoy~
    Sandi