Steps

1. Remove the deveining threads from the shrimp and trim the pointy ends.
   🕒 00:45
2. Use a toothpick to remove the sand vein from the shrimp's back and rinse off any dirt with water.
   🕒 00:58
3. Place rosemary (to taste), thyme (to taste), bay leaf (1 pc), and sliced garlic (1 clove) into a bag.
   🕒 02:10
4. Add olive oil (to taste), the prepped shrimp (10-12 pcs), and salt (lightly) to the bag. Mix everything well. (Secret Tip: If not cooking immediately, add the salt later and marinate for about half a day for enhanced flavor infusion.)
   🕒 02:33
5. Heat salt (300g) and dried oregano (20g) in a frying pan, mixing well until warm.
   🕒 04:01
6. Once the salt is warm, add the shrimp and bury them in the salt to cook indirectly.
   🕒 04:31
7. Flip the shrimp and cook until both sides are done.
   🕒 06:08
8. Cover and steam-fry over low heat. (Secret Tip: Cooking with the shells on seals in the umami. Gently brushing off the salt when serving makes it even more delicious.)
   🕒 06:58
9. Heat another frying pan and add the shrimp marinated in step 4.
   🕒 07:18
10. Once the frying pan is hot, reduce to low heat and cook one side of the shrimp.
    🕒 07:32
11. Once the shrimp are cooked, flip them over.
    🕒 08:17
12. In the empty space of the pan, add herbs (to taste) from the marinade and olive oil (to taste), and cook while mixing everything together.
    🕒 08:28
13. Place the lid used for the salt-baked shrimp onto the pan for the herb-roasted shrimp to steam-fry.
    🕒 08:51
14. Once the salt-baked shrimp are cooked, turn off the heat, add fresh oregano (generous amount) and mint (generous amount), close the lid, and lightly heat again.
    🕒 09:02
15. Once the herb-roasted shrimp are cooked through, they are ready. Enjoy!
    🕒 09:45