Salt & Pepper Crusted Shrimp with Lemon-Basil Dipping Sauce

For this recipe, don’t use “easy-peel” shrimp—meaning shrimp whose shells have been split down the back—as too much salt would get into the shrimp meat. If you can’t find any other shrimp, cut the salt in half. I also recommend using the largest shrimp you can buy, so that the ratio of salt and pepper to shrimp is well balanced.

For the lemon-basil dipping sauce:

• Finely grated zest and juice of 1 large lemon
• 1 large clove garlic, smashed and peeled 
• 1/2 cup best-quality extra-virgin olive oil
• 8 large fresh basil leaves, chopped

For the shrimp:

• 2 lb. jumbo shrimp in the shell (24 to 30; not “easy-peel”), thawed completely if frozen and blotted dry 
• 2 Tbs. extra-virgin olive oil
• 2 Tbs. kosher salt (I prefer Morton brand for crusting) or coarse sea salt
• 1-1/2 tsp. coarsely ground black pepper

Heat a gas grill to medium high or prepare a ­medium-hot charcoal fire. (If using charcoal, be sure the grate is hot, too.) While the grill is heating, combine all the ingredients for the dipping sauce in a small bowl; mix well and let sit to macerate.

When the grill is hot, blot the shrimp dry and put them in a large bowl. Toss with the oil to coat lightly. Immediately before grilling, mix the salt and pepper and sprinkle evenly over the shrimp; toss to coat thoroughly. Put the shrimp ­directly on the grate and grill, turning once, until the shells are pink and the flesh is opaque, about 6 minutes total. When cool enough to touch, serve the shrimp in the shells to peel with your fingers and dip into the sauce.