Ingredients

• 1 4-pound box rock salt
• 16 uncooked unpeeled large shrimp
• 1/3 cup dry white wine
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 1/2 cup (1 stick) butter, chilled, diced
• 1 tablespoon chopped fresh Italian parsley

Instructions

1. Spread salt in 13x9x2-inch baking dish. Arrange shrimp in single layer atop salt.
2. Preheat oven to 500°F. Boil wine, lemon juice, and garlic in saucepan over medium-high heat until liquid is reduced to 1 tablespoon, about 10 minutes. Remove from heat. Add a few pieces of butter; whisk until creamy. Return pan to low heat. Add a few more pieces of butter; whisk until smooth (do not let mixture boil). Continue whisking in butter, a few pieces at a time. Stir in parsley; season with salt and pepper. Let stand while shrimp cook.
3. Roast shrimp on salt until just opaque in center and shells are pink, 6 to 7 minutes.
4. Transfer sauce to bowl; nestle in salt.