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

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 plate 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 plate is ready, set shrimp skewers on the plate and bake for 2 minutes per side. Remove skewers from salt plate and let shrimp cool.

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

To make this into an appetizer, put all your ingredients into mini tortilla chip bowls (often called scoops).

ITEMS IN THIS RECIPE

Mayan Sea Salt

25

Select Size

Cajun Blackening

77

Select Size

Peruvian Chile Lime Seasoning

168

Select Size

El Diente Southwestern Seasoning

44

Select Size

Bamboo Skewers - 100 pack

6

$3.95

100 pack  

$3.95

Himalayan Salt Block Plate

29

$34.95

Himalayan Salt Plate (8"x12"x1.5")  

$34.95