Wood-Roasted Butterflied Shrimp
2 pounds large shrimp, shell on (about 30)
1 teaspoon sea salt
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
2 tablespoons olive oil
Remove the shell up to the tail segment and remove the vein from the shrimp. Cut through the shrimp to open like a book, being careful not to cut all the way through. Place shrimp in a medium bowl and add the remaining ingredients. Place onto a sheet pan cut side down with the tail curled over the shrimp. Set in oven and roast for 6 minutes, until pink and firm to the touch.