Grilled Shrimp with Rosemary Skewers on Himalayan Salt Block
When I prepared this recipe for filming my cooking demos, I used fresh, sustainably harvested, US grown shrimp. I don't support the environmentally/socially devastating shrimp farms in Asia, so when you go to buy yours, ask for sustainably harvested and get healthier shrimp while helping also supporting the environment.
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 HimalaSalt Salt Slab and immediately sprinkle generously with chopped garlic. Grind a generous amount of HimalaSalt 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
HimalaSalt 8x16" Himalayan Salt Cooking Slab
Organic Olive Oil
Loads of fresh chopped organic garlic
Organic Rosemary sprigs (long, and enough to skewer each shrimp)
HimalaSalt organic white and tellichery pepper