Salt Block Grilled Seamami Shrimp
Ingredients:
Harvest of the Sea - Seamami Shrimp
Wooden bamboo skewers (8-inch)
Pink Himalayan Salt Block 8" x 12" x 1 1/2" high Crystalline salt block is naturally antimicrobial adds a delicate flavor to the shrimp
1 lb. Seamami Shrimp 16/20 P&D T/On, (19-20 shrimp)
1 tbsp. Honey Habanero Spice (Spiceoligy)
Black Pepper, fresh cracked
Olive Oil
1 stick. Butter
4 ea. Garlic cloves, minced
1/2 c. Mikes Hot Honey
Chives, minced for garnish
Honey Habanero Spice (Spiceoligy). Dusting garnish
Lemon, Sliced, for garnish
Instructions
Shrimp on a Stick! slathered with garlic butter, simply irresistible, what could be any better?
Pre-Soak 8-inch wooden skewers in cold water for 1/2 hour. They will hold up to heat better
Prepare Salt Block Grill: Prepare for direct high heat, 400° degrees, with one side of the grill as a cool side with no flame. Gradually raise heat on the salt block from low to medium to high in 15 min intervals.
Thread shrimp on skewers: While the grill is heating, score the belly three times, slice open the fifth segment, thread the pre-soaked skewers through the shrimp. Start at the tail and push the skewers through the middle and end of the shrimp. Brush shrimp with olive oil, dust with Honey Habanero Spice, black pepper. Rest flat leaving tail on for presentation.
Melt butter with garlic: Place butter and garlic in a small sauce pan and warm until the butter has melted and is hot, garlic is poached, stir in Mikes Hot Honey.
Grill shrimp: Arrange skewers on grill so that the shrimp are over the heat or flame and the exposed bamboo skewer ends are over the cool side of the grill. Grill for about 2 minutes on each side. Himalayan salt will compliment the shrimp no need for further seasoning.
Serve basted with garlic honey butter: As soon as the shrimp are done, remove from grill and place in a serving dish. Baste generously with melted garlic honey butter. Sprinkle with chives to serve! 5 shrimp plenty per each serving.