16 large shrimp in shell (1 1/4 pounds)
2 tablespoons light soy sauce
Zest from 1 lime
1 tablespoon minced fresh ginger
3 cloves garlic, minced
3 pounds Morton® Coarse Sea Salt
1/2 cup sugar
1/3 cup rice wine vinegar
1 tablespoon fish sauce
1 teaspoon cornstarch
1/3 cup water
1 small red chili pepper, chopped
1/2 medium cucumber, finely chopped
1 tablespoon minced cilantro, divided (optional)

Preheat oven to 400°F. In a medium bowl combine shrimp, soy sauce, lime zest, ginger, and garlic. Toss to mix. Set aside for 10 - 12 minutes.

Place half of Morton® Coarse Sea Salt in a 9 x 13-inch baking pan. Top evenly with shrimp mixture. Cover with remaining salt. Bake in preheated 400°F. oven for 10 minutes.

Meanwhile, in a small saucepan combine sugar, vinegar and fish sauce. Dissolve cornstarch in water and add to mixture. Add red chili pepper. Bring mixture to boil, stirring occasionally. Boil 5 minutes. Remove from heat and add cucumber. Divide between 4 individual serving dishes. Sprinkle with cilantro, if desired.

Remove each shrimp from salt and brush off any salt on the shrimp. Carefully peel shrimp and transfer to serving plate. Serve shrimp with Thai Sauce.

Estimated Times: Preparation - 25 minutes.

Yields Approx. 4 servings.

© 2010 and ®/™ Morton Salt, Inc., used with permission.

Submitted by: Morton® Salt