Gambas a la Sal

• 6 ea prawns head on (21/25) we can use a larger size and do 4 ea per order
• 1 qt coarse salt
• 1 egg white

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• On a bowl put the salt and egg white and mix well
• Using a sizzle platter put half of the salt and the shrimp on top
• Put the remaining salt on top of the shrimp and press nicely
• Bake the shrimp at 450F for 8min
• Place the sizzle platter on a wooden board with a cork mat, Runner breaks the salt in front of the customer.

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