- 1 garlic clove, finely chopped
- 1 pound jumbo shrimp, peeled, deveined
- 1/4 cup fresh orange juice
- 2 tablespoons olive oil
- 1 teaspoon hot chili paste (such as sambal oelek)
- 1 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1 orange, thinly sliced into rounds
- 1 cup coarse sea salt
- Ingredient info: Chili paste is available at Asian markets and many supermarkets. Smoked paprika is available at most supermarkets; the Spanish variety is available at specialty foods stores, some supermarkets, and online.
- Combine garlic, shrimp, orange juice, oil, chili paste, paprika, and pepper in a medium bowl. Cover and chill at least 2 hours and up to 4 hours.
- Line a serving platter with orange slices; set aside.
- Cover bottom of grill pan or cast-iron skillet evenly with salt. Place pan over medium-high heat, cover (salt may pop while it's heating), and heat until pan and salt are hot. Place shrimp in pan in a single layer and cook, uncovered, until shrimp are opaque throughout, about 2 minutes per side. Transfer shrimp to prepared platter, brushing off any excess salt.