3 pounds rock salt
1 tablespoon coriander seeds
2 tablespoons black peppercorns
4 bay leaves
10 sprigs fresh thyme
1 head garlic, cloves smashed and skin removed
1 jalapeño, sliced, with seeds
2 lemon wedges
2 pounds large head-on shrimp
Mississippi Comeback Sauce for dipping
Preheat the oven to 475˚F.
Combine the rock salt, coriander, peppercorns, bay leaves, thyme, garlic, jalapeño, and lemon wedges in a large bowl and mix well.
Pour half of the salt-spice mixture into a large, oven-safe baking dish and place it in the oven to preheat for 10 to 12 minutes, until the salt becomes hot. Remove from the oven, lay the shrimp in the salt, and add the remaining salt to cover the shrimp.
Return the pan to the oven and bake for an additional 8 to 12 minutes, until the shrimp are just cooked through. Using tongs, remove the shrimp from the salt and transfer to a plate. Serve with a bowl of Comeback Sauce for dipping.