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The first food I prepared with a salt block was a Sichuan citrus scallop and shrimp appetizer (this could also be an entrée if you increase the number of shrimp and scallops per serving). Following the manufacturer’s recommendations I placed the dry, room temperature salt block on an unheated grill and turned the grill on to its lowest temperature allowing the salt block to warm gently (this also removes any moisture that might be on the block). Then I slowly increased the grill’s temperature until the salt block reached the desired temperature… for me the process took about 45 minutes until the block reached 550 degrees F. The key is to slowly increase the temperature otherwise the block may shatter.

Read the entire article on salt block cooking by Mike Stines here.

Ingredients

Eight dry-packed sea scallops, “catch” removed and rinsed
Eight large (U-21) shrimp, peeled and deveined
3 tablespoons fresh lime juice, divided
2 tablespoons fresh lemon juice
1 tablespoon crushed Sichuan peppercorns (or more to taste)

2 tablespoons olive oil
2 tablespoons finely shredded lime and lemon peel for garnish

Instructions

Combine 1 1/2 tablespoons of the lime juice, the lemon juice, peppercorns and olive oil in a small container. Add the shrimp and scallops and marinate, refrigerated, for one hour. Drain the seafood and discard the marinade.

Prepare the salt block for high-heat direct cooking (500 to 600 degrees F.) and cook the shrimp and scallops for two minutes. Turn and cook another two to three minutes or until done. Using tongs remove the shrimp and scallops from the block and divide the shrimp and scallops onto two warmed serving plates.

Garnish the seafood with the lime and lemon peel and drizzle with the remaining lime juice. Sprinkle with additional crushed peppercorns if desired.

This fiery shrimp appetizer recipe by Mike Stines appeared in the Burn! Blog here. Serve the shrimp with Baja Gazpacho for an unforgettable shrimp cocktail or just enjoy them straight off the grill.

Ingredients

1 1/2 pounds (21-25) shrimp, peeled and de-veined, tails attached
For the marinade:
1/2 cup lime juice (juice of four limes)
2 tablespoons minced Thai chilies
2 tablespoons Sake or white wine
2 tablespoons minced jalapeños
1 tablespoon rice vinegar
2 cloves garlic, minced (about one teaspoon)
2 teaspoons crushed red pepper flakes
1 teaspoon granulated sugar
1/4 cup olive oil

Instructions

In a small food processor, pulse to combine everything except the shrimp and the olive oil. With the processor running, slowly add the olive oil, creating an emulsion.

Place the shrimp in a non-reactive container and add the marinade to it. Cover the container and refrigerate it for one hour.

Prepare the grill for medium-high direct grilling. Drain the shrimp and grill them for a couple of minutes per side or until opaque. Remove the shrimp from the grill and hold them for service if you plan to make the cocktail with Baja Gazpacho, or just serve the shrimp as they are for a quicker appetizer.