Salt-crusted citrus shrimp with chili dipping sauce

• Finely grated zest and freshly squeezed juice of 2 limes
•  4 lbs of coarse sea salt
• 1 lb large shrimp, unshelled

• 2 red chili, finely chopped
• 4 kaffir lime leaves, finely shredded
• 1 scallion, finely chopped
• 1 garlic clove, finely chopped
• ½ cup of fish sauce
• Finely grated zest and freshly squeezed juice of 2 limes
• 1 tablespoon rice wine vinegar
• 1 tablespoon brown sugar
• 1 tablespoon peanuts, chopped

1. Preheat the oven to 475oF
2. In a large bowl mix together the lime zest and juice, salt and 1 cup water. The mixture should be the consistency of wet sand. Spread a layer of the salt mixture in a a baking dish and arrange the shrimp on top. Cover with the remaining salt mixture and pat well down, making sure the shrimp are completely covered and there are no gaps anywhere.
3. Bake in the preheated oven for 15 minutes. The salt should be slightly golden on top.
4. Whisk together all the Chili Dipping Sauce ingredients until the sugar has dissolved. Divide between 4 small bowls.
5. When the shrimp are ready, take them out of the oven and let them rest for 5 minutes. Using the back of a knife, crack open the crust and remove the top part. Serve at the table.
6. Let guests help themselves, peel their own shrimp, and dip in the chili sauce. Have a large empty bowl handy for the shells.