"Yes You May" Enjoy Salt Roasted Shrimp for the Virtual Supper Club

Salt Roasted Shrimp with Lemon Honey Dipping Sauce

Welcome back to this months Cooking Light Virtual Supper Club where we continue our celebration of  Spring. We always appreciate you joining us for this monthly event where we get together on the first Wednesday of every month to create a delicious meal from appetizers to dessert with a theme in mind. Ultimately their love of food, blogging and their commitment to a health conscious lifestyle is what has brought these ladies and one gent from Canada and the United States ( joining east and west and north and south) together. Our very first ever Virtual Supper Club was originally sponsored by Cooking Light magazine and although the faces may have changed since its birth in 2009 we have always had a love for Cooking Light magazine which has an emphasis on healthy eating and living. Moving on to its 5th year this is a team effort where we continue to share a love for healthy eating and living. We look forward each month to strengthening our bonds, and enjoying each others company virtually. The party goes on for days!!


Here at the Cooking Light Virtual Supper Club we have dreamed up a menu on the healthier side without giving up any of the comfort you find in delicious food. This months menu celebrates another Spring and a new beginning with a tantalizing Easter menu.

"Yes you May"is the clever twist on words from our very own Sandi of The Whistlestop Cafe Cooking and this months theme for our supper club. Think of your favourite indulgence as Sandi jets off to the Amalfi Coast for another amazing adventure.

Let's see what the group has brought along this time around to celebrate.

Sandi of The Whistlestop Cafe Cooking brings the piece de resistance with a show stopping main dish of Filet with Bourbon Coffee Sauce.

I brought along a tasty, perfectly cooked appetizer of Salt Roasted Shrimp with Lemon Honey Dipping Sauce as seen in the pages of Cooking Light.

Susan of The Spice Garden wows us once again with a lovingly prepared Shrimp, Chorizo and Corn Salad.

Sarah of All Our Fingers in the Pie perfectly compliments our menu with Garlic Herb Fries.

Shelby of The Life and Loves of Grumpys Honeybunch rounded out our menu with some delicious Mirin Glazed Mushrooms.

And to top it all off for a perfect ending..Jerry of A Life, Lived made us a Lemon Buttermilk Panna Cotta with Blueberry Sauce.

On to the recipe….

**Salt Roasted Shrimp with Lemon Honey Dipping Sauce**

1 (4-pound) box rock salt
24 unpeeled jumbo shrimp (about 1 1/2 pounds) $
2 teaspoons grated lemon rind
1/3 cup fresh lemon juice (about 4 lemons)
2 tablespoons minced green onions
2 tablespoons honey
1 teaspoon low-sodium soy sauce
1/8 teaspoon ground red pepper
1 garlic clove, minced
Preparation

Preheat oven to 400°.

Pour salt in an even layer in a shallow roasting pan or large cast-iron skillet. Place pan in oven at 400° for 30 minutes or until salt is very hot. Arrange shrimp in a single layer over salt. Cover with foil; bake at 400° for 5 minutes or until shrimp are done.

Combine the rind and remaining ingredients; serve sauce with shrimp.

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