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.


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.


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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-Kayla H. of Colorado Springs, CO

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