Salt Roasted Shrimp with Simple Scampi Dip

Last night's dinner was fantastic, but I bought waaaayyy more shrimp than I needed for it! I guess my eyes were just bigger than my stomach when I went grocery shopping lol. So tonight...it's going to be shrimp again (not complaining....I could eat shrimp every day!) But tonight, it's going to be done in an entirely different way, and it won't be nearly as healthy because of all the butter but, whatever. Butter makes things taste great, this recipe is too easy to prepare, and it ensures I won't waste any wonderful shrimp so that's all the reason in the world I need! I love talking myself into things haha.
Thankfully my kitchen is coming together pretty nicely. Unpacking and setting up a new house is fun, but really tiresome after a while. Once I have a majority of the house set up, I'm going to do another video blog post to show off my new kitchen ;). I'm Going to have to come up with a killer menu for that escapade...this is going to be FUN!

Ingredients

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

Recipe Directions
Spread salt in 13x9x2-inch baking dish. Arrange shrimp in single layer atop salt. 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. Roast shrimp on salt until just opaque in center and shells are pink, 6 to 7 minutes. Transfer sauce to bowl; nestle in salt.
Source: Salt Roasted Shrimp with Scampi Sauce