Baked Asian Shrimp With Thai Sauce

Preheat the oven to 400 degrees F.

In a medium bowl, combine shrimp, soy sauce, lime zest, ginger, and garlic. Toss to mix. Set aside for 10 to 12 minutes.

Place half of the Kosher salt in a 9 x 13 inch baking pan. Top evenly with shrimp mixture. Cover with the remaining salt. Bake in a preheated 400 degrees F oven for 10 minutes.

Meanwhile, in a small saucepan combine sugar, vinegar and fish sauce. Dissolve cornstarch in water and add to mixture. Add red chile pepper. Bring mixture to boil, stirring occasionally. Boil for 5 minutes. Remove from heat and add cucumber.

Divide between individual serving dishes. Sprinkle with Cilantro, if desired.

Remove each shrimp from salt and bush off any salt on the shrimp. Carefully peel shrimp and transfer to serving plate. Serve shrimp with Thai Sauce.

Recipe Source: Back of the Morton Kosher Salt Box