Serve the shrimp in their shells, and let your guests peel them. Although the shrimp are cooked in salt, most of it is discarded with the shells.
Photography: James Baigrie
Source: Martha Stewart Living, June 2002
2 garlic cloves
3 large egg yolks, room temperature
1/2 teaspoon Dijon mustard
1/4 cup canola oil
Juice of 1 lemon
1/2 cup extra-virgin olive oil
1 1/2 pounds (24 to 30) large shrimp
Freshly ground pepper
Make aioli: Pulse garlic in the bowl of a food processor until it is finely chopped. Add egg yolks and mustard, and season with salt; process until mixture is blended. With machine running, add half the canola oil, a few drops at a time, until mixture is emulsified. Add 4 teaspoons lemon juice. With machine running, add remaining canola oil and the olive oil. Season with salt and lemon juice. Transfer to a bowl; refrigerate, covered, up to 2 days.
Season shrimp with pepper. Place a large cast-iron skillet over medium heat; lightly cover bottom with salt. Arrange half the shrimp in a single layer. Place a pan on top as a weight; cook 2 minutes. Remove top pan, and turn shrimp; cook until they are pink, about 1 1/2 minutes. Transfer to a plate; wipe pan with a dry paper towel. Repeat with remaining shrimp. Serve with aioli.