Grilled Salt Crusted Shrimp
This was pretty quick and damn easy. The shells are on when crusted (coarse sea salt). The idea is that the salt protects the meat and keeps it juicy inside, which it does! After grilled and peeled, I rinsed a few off because I was afraid of it being too salty. If you serve individual bowls (coffee mug size) it probably won’t be a problem. However, we shared 1lb in a big bowl. When we got to the bottom, there was a bit a salty juice that was overkill (only 3 shrimp were wasted at the end of the bowl).
Tomato Avocado Salad, Garnished with Olives and Mint
The dressing is a reduced balsamic vinaigrette (softly boiled down until syrup consistency) mixed with extra virgin olive oil (salt and pepper to taste). The sprigs of mint really add a surprise. I used vine ripe tomatoes and kalamata olives.
