Lemon-Garlic Shrimp Skewers
Cooked on a Himalayan salt plate over an outdoor grill, shrimp emerge perfectly seasoned with a subtle hint of salt. Be sure to remove the skewers immediately after the shrimp are done; otherwise, they may become too salty.
- 2 lb. jumbo shrimp, peeled and deveined, tails intact
- 1/3 cup olive oil, plus more for brushing
- 2 tsp. minced garlic
- Zest of 1 lemon
- 1 Tbs. fresh lemon juice
- 2 Tbs. chopped fresh chives
- 1/2 tsp. red pepper flakes
Thread 4 or 5 shrimp onto each skewer and place in a large baking dish.
In a small bowl, whisk together the 1/3 cup olive oil, the garlic, lemon zest, lemon juice, chives and red pepper flakes. Pour over the shrimp skewers. Cover and refrigerate for at least 30 minutes or up to 2 hours, turning the skewers occasionally.
Meanwhile, place a Himalayan salt plate on a grill and preheat the grill to medium-high heat. Slowly preheat the salt plate over a period of 45 minutes according to the manufacturer’s instructions. The internal grill temperature should be 450° to 500°F.
Lightly brush the preheated salt plate with olive oil. Working in batches, place the shrimp skewers on the salt plate and cook, turning once, until the shrimp are pink, 2 to 3 minutes per side. Transfer the skewers to a warmed platter. Brush the salt plate with more olive oil between batches. Serve the shrimp immediately. Serves 4.