BBQ shrimp

1/3 cup olive oil, plus more for brushing
1 Tbs. chile lime rub
1 Tbs. fresh lime juice
Fumage salt
2 1b. (1 kg) jumbo shrimp, peeled and deveined, with
tails intact
2 Tbs. chopped fresh chives
In a large bowl, whisk together the olive oil, chile lime
rub, lime juice and 1/2 tsp. salt until combined. Add the
shrimp to the bowl and toss to coat evenly with the
olive oil mixture. Refrigerate until ready to cook, no
longer than 1 hour.
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. The internal grill
temperature should be 450° to 500°F (230° to 260°C).
Lightly brush the preheated salt plate with olive oil.
Working in batches, place the shrimp on the salt plate
and cook, turning once, until the shrimp are pink, 2 to 3
minutes per side. Transfer the shrimp to a warmed
platter. Brush the salt plate with more olive oil between
batches. Garnish the shrimp with the chives and serve
immediately. Serves 4.

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