Don't be intimidated by the salt brick! A creative spice merchant gave us this super easy method for cooking succulent shrimp right on the salt brick, either on the grill or in the oven.

Ingredients

Serving Suggestions

For slaw: Place everything except sour cream, cabbage and cheese in a food processor. Pulse to combine. When mostly smooth, add sour cream and pulse until combined. Taste and adjust seasoning as desired. In a large bowl, toss dressing with cabbage and cheese. Set aside while you prepare shrimp.

For shrimp: Preheat the salt brick in the oven or on the grill to at least 450 degrees. Toss shrimp with choice of seasoning and thread shrimp onto skewers; it’s easier to cook shrimp on the brick if they are skewered. When salt brick is ready, set shrimp skewers on the brick and cook about 4 min. per side. Remove skewers from salt brick and let shrimp cool.

To serve: Divide shrimp among the tortillas and top each with slaw.

Yields

About 8 servings

Thanks To

Jessica Lutz, Personal Chef at Saucy Spoon Cooking

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Savory Spice Shop Ingredients
Sea Salt, Mayan 2 oz bag $2.35
Cajun Style Blackening Seasoning 2 oz bag $3.80
Peruvian Chile Lime Seasoning Blend 2 oz bag $5.55
El Diente Peak Southwestern Seasoning 2 oz bag $3.80
Himalayan Salt Brick (8"x8"x1.5") $41.40
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