1 pound jumbo head-on, unpeeled shrimp*
1 clove garlic, minced
Juice of ½ orange
1 teaspoon smoked paprika
1 teaspoon sambal oelek, or another spicy red chili paste
Freshly ground black pepper
1 pound jumbo shrimp, peeled and de-veined
2 tablespoons olive oil
Rock Salt, about 4 cups
1 orange, sliced in ¼” rounds, (there should be enough slices to cover the shrimp)
Peel shrimp, saving the heads and shells. Using a paring knife, make a shallow incision up the back of the shrimp from the end of the tails to the heads. Remove the end trails, or “vein” and discard.
Place the peeled and deveined shrimp on a plate lined with paper towel.
In a large bowl mix together oil, smoked paprika, garlic, sambal, orange juice and pepper. Add shrimp and toss to coat well. Let sit in the refrigerator for 2-3 hours.
Cover the bottom of a two-inch deep grill pan or griddle pan with ½ inch food-grade rock salt. Shake salt pan over baking sheet to get rid of excess salt. Heat over high heat. Use caution as salt will pop and bounce as it heats – cover until ready to grill.
Place shrimp on a baking tray lined with a rack and let excess marinade drip off.
Place shrimp on hot salt in a single layer. Lay orange slices on top of the shrimp and place grill pan cover on top. Let cook for 3 minutes.
Turn shrimp and let grill for another 3 minutes. Shrimp are done when they feel firm but not hard and are pink instead of translucent.