Lemon-Oregano Dipping Sauce:
- 1/2 cup best quality extra virgin olive oil
- Juice from 1 large lemon
- 1/4 cup boiling water
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 tablespoons minced fresh parsley
- 16 extra large shrimp in the shell (about 1 1/4 pounds)
- 3 tablespoons olive oil
- 3/4 cup medium grind sea salt or kosher salt
Using a small sharp knife, make a slit about 1/4-inch deep down the backs of the shrimp and devein them but do not remove the shells. Place the shrimp in a large bowl and toss with the olive oil to coat lightly all over. Sprinkle the salt evenly over the shrimp and toss well to make sure each shrimp is thoroughly coated in a crust of salt.
Heat up a cast iron grill pan or turn the grill on medium high. When hot, place the shrimp in the center of the cooking grate, 3 to 4 minutes per side or until the meat is opaque all the way through when cut into. Arrange 4 shrimp on each serving plate and accompany with a small ramekin of the dipping sauce. The shrimp may also be served on a communal platter with a bowl of the sauce in the center. Provide plenty of napkins and a small bowl for discarding the peeled shrimp shells.