Our Himalayan Pink Salt Slabs are dramatic and surprisingly effective cooking surfaces, lending a light saltiness and faint mineral aroma to any foods they're used with. Perfect for cooking meat and seafood, the salt-infusing slabs pair wonderfully with this recipe's summery marinade.
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients
Makes 3 to 4 servings
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1 Pound Large Shrimp, peeled and deveined
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1/3 Cup Fresh Lemon Juice, plus 2 tablespoons, divided
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1/3 Cup Extra-Virgin Olive Oil, plus 1 tablespoon, divided
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2 Cloves Garlic, minced
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1/4 Teaspoon Crushed Red Pepper
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1 Teaspoon Mediterranean Oregano
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1 Pound Asparagus Spears, ends trimmed
Directions
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Combine shrimp, 1/3 cup lemon juice, 1/3 cup olive oil, garlic, crushed red pepper, oregano and pinch of pepper in large bowl. Cover and place in fridge to marinate.
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Heat salt slab over low heat on gas stove for 20 minutes. Increase heat to medium and let warm for another 20 minutes. Finally, turn heat to high.
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Remove shrimp from fridge. Place as many shrimp as will fit in one layer on hot salt slab. Cook shrimp until lightly browned on one side, about 1 to 2 minutes. Flip and brown on other side, 1 to 2 minutes more.
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Remove shrimp from salt slab and drizzle with remaining lemon juice.
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Carefully wipe hot salt slab with paper towels.
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Toss asparagus with remaining olive oil. Transfer to salt slab and cook until lightly charred, about 2 to 3 minutes. Flip and char on other side, 2 to 3 minutes more.
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Remove asparagus from slab and carefully wipe slab with paper towels. Serve shrimp with asparagus.