Salt & Pepper Crusted Shrimp with Lemon-Basil Dipping Sauce

Ingredients

• 2 lb. jumbo shrimp in the shell (24 to 30; not “easy-peel”), thawed completely if frozen and blotted dry
• ½ cup best-quality extra-virgin olive oil
• 1 large clove garlic, smashed and peeled
• Finely grated zest and juice of 1 large lemon
• 1-½ tsp. coarsely ground black pepper
• 2 Tbs. kosher salt (I prefer Morton brand for crusting) or coarse sea salt
• 2 Tbs. extra-virgin olive oil
• + 1 more ingredients
• • 8 large fresh basil leaves, chopped

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 ...

View full recipe at Fine Cooking