Salt Block Shrimp & Pepper Skewers  

4     36 minutes     Grill

Pink Himalayan salt blocks are an adventurous way to season, cook and serve grilled foods. Plus, it’s a great conversation starter when you are grilling for guests. Just be sure you don’t over salt by adding any additional salt mixed in with other seasonings.

2 tablespoons unsalted butter, melted

2 garlic cloves, minced

3 tablespoons honey

Juice of 1 lemon

1 teaspoon freshly ground black pepper

½ teaspoon cayenne pepper

1 pound large shrimp, peeled and deveined

1 small onion, cut in quarters and petals separated

1 bell pepper, cut into 2-inch pieces

1 red pepper, cut into 2-inch pieces

Himalayan Salt Block

Summer Salad (found in Side Notes ) , for serving

1. In a medium bowl, whisk together butter, garlic, honey, lemon juice, pepper, and cayenne pepper to make a marinade.
2. Toss the shrimp, onion petals and pepper pieces in the marinade.
3. Thread the marinated shrimp, peppers, and onions onto metal skewers in an alternating fashion. Try to allow the shrimp to make some contact with the salt when later placed on the block. Reserve the marinade for basting while on the grill.
4. Place a completely dry Himalayan salt block on the cold grill grate.
5. Heat the grill to low and then increase the heat gradually, 50° at a time, until 400°F is reached (about 10 minutes).
6. Allow the salt block to cure on the grill for 20 more minutes at 400°F.
7. Place the skewers on the salt block and cook for 3 minutes.
8. Brush with more marinade, turn the skewers over, and continue cooking for 3 more minutes.
9. Serve hot alongside Summer Salad.

Himalayan salt blocks can crack if they are heated too quickly with direct heat on the grill. Raise the temperature slowly.