INGREDIENTS

INSTRUCTIONS

Make the Dipping Sauce: Whisk together the oil, lemon juice and hot
water. Stir in the garlic, oregano, and parsley. Let stand for at
least 20 to 30 minutes to marry the flavors. Set aside.  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.  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.  Yield: 4
servings  Converted by MC_Buster.  Per serving: 374 Calories (kcal);
41g Total Fat; (95% calories from  fat); 1g Protein; 3g Carbohydrate;
0mg Cholesterol; 7mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 0 Fruit; 8  Fat; 0 Other Carbohydrates  Recipe by:
COOKING LIVE SHOW #CL9357  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 803
Calories From Fat: 606
Total Fat: 68.5g
Cholesterol: 0mg
Sodium: 294.7mg
Potassium: 224.7mg
Carbohydrates: 43.3g
Fiber: 2.3g
Sugar: 1.7g
Protein: 7.1g