Grilled Shrimp with Rosemary Skewers on Himalayan Salt Block
Total Time: Quick and Easy: 15 minutes
Preheat Himalayan salt slab on open gas flame or oven on LOW. When the salt plate is warm to the touch, turn up the flame to HIGH. Lightly coat salt plate with olive oil, (never use butter, the high water content in butter will pull too much of the salt flavor and over power your food).
Strip away the leaves on the lower part of each rosemary sprig, skewer one sprig through each shrimp. Lay the shrimp on the hot Himalayan Salt Slab and immediately sprinkle generously with chopped garlic. Grind a generous amount of Himalayan Salt organic white and tellichery peppercorns over each shrimp. These cook very quickly so you'll want to turn them after a maximum of 2 minutes each side. Season the other side of shrimp after turning. When bright orangy-pink, they are ready to serve. Place on a bed of micro-greens or serve with warm pasta or grain salad.
- 6 shrimp per person, peeled and cleaned, leaving only the tail.
- Himalayan salt cooking slab
- Olive oil
- Fresh chopped garlic
- Rosemary sprigs (long, and enough to skewer each shrimp)
- Himalayan salt and tellichery pepper