Salt-Grilled Shrimp with Chile Lime Rub
A spicy-tangy combination of New Mexican chiles, tart lime, cilantro and cumin, our chile lime rub is the perfect partner for all sorts of seafood, including both shrimp and spot prawns, a large crustacean with sweet, firm flesh. Grilling them on a Himalayan salt plate imparts a hint of salt to the finished dish.
Ingredients:
- 2 lb. (1 kg) jumbo shrimp or spot prawns, unpeeled
- Freshly ground pepper
- 3 Tbs. Chile Lime Rub
- Extra-virgin olive oil for brushing
Directions:
Have ready 12 to 16 metal skewers, or soak wooden skewers in water for 30 minutes.
Meanwhile, place a Himalayan salt plate on a grill and preheat the grill to medium heat. Slowly heat the salt plate over a period of about 30 minutes according to the manufacturer’s instructions.
Place the shrimp in a large bowl, season lightly with pepper and toss to coat. Sprinkle with the chile lime rub and toss again. Thread 2 shrimp onto each of the skewers.
Brush the salt plate lightly with olive oil. Place the skewers on the salt plate and cook, turning occasionally, until the prawns are just cooked through, 5 to 7 minutes. Carefully transfer the skewers to a warmed platter and serve immediately. Serves 6.
Williams Sonoma Test Kitchen
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