Korean Saeu Herb Sogeum Gui (Herb Salt Grilled Shrimp)

Prepare 300 g medium shrimp by keeping the heads and part of the shells attached, then remove the back vein.

Pat the shrimp dry so they grill cleanly on the salt instead of steaming.

In a bowl, mix 1.5 tablespoons olive oil, 1 tablespoon minced garlic, rosemary, thyme, and black pepper.

Coat the shrimp evenly and let them stand for 10 minutes so the herbs cling to the shells.

Heat a pan or grill pan well over high heat, then spread 1 tablespoon coarse salt in a thin, even layer.

Keep the salt level and avoid bare spots so the shrimp receive steady heat.

Arrange the shrimp in one layer without overlapping and grill over high heat for about 2 minutes.

Turn them when the shell edges redden and the garlic aroma rises, before the garlic scorches.

Grill the second side for about 2 minutes, then lower the heat to medium once the color is bright throughout.

Cook only 1 minute more, since leaving the shrimp longer can make the flesh tough.

Turn off the heat and squeeze the juice from half a lemon evenly over the shrimp.

Serve right away while the shells are crisp and the flesh inside is still moist and sweet.