Mix in 1 tablespoon coarse salt and let stand for at least 30 minutes.
Cover 4 plates with a 1/2-inch deep layer of coarse salt.
Don't let them heat through to the middle, and be sure to season them with coarse salt on their way to the table.
They are served fried with olive oil and coarse salt.
Each placed a pinch of coarse salt on the other's tongue.
Cut into serving portions, sprinkle with coarse salt and serve.
Sprinkle it with the remaining oil from the tomatoes and coarse salt.
Dust the pods with coarse salt and serve them warm.
Soak the shrimp for five minutes in cold water to which you have added two tablespoons coarse salt.
There are some kinks to work out; a lighter hand with the coarse salt would go a long way.
