Salt Block Scallops with Szechuan Peppercorns and Citrus

Sichuan Citrus Shrimp and Scallops

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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.


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


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.


Chile Lime Garlic Shrimp

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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.


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


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.

Asian Shrimp Salsa with Pomegranate Vinaigrette and Wonton Chips

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This recipe features PAMA Pomegranate Liqueur in a vinaigrette that could be used on a variety of salads. For more recipes, visit



½ lb. medium shrimp, cooked and peeled

1 jalapeño pepper, chopped

1 shallot, peeled and chopped

1 medium tomato, cored and chopped

1 green onion, chopped

¼ cup chopped cilantro


3 tablespoons PAMA Pomegranate Liqueur

1 teaspoon chili garlic sauce

1 teaspoon rice vinegar

1 teaspoon sesame oil

Salt and freshly ground white pepper

Vegetable oil for frying

Half a package of square wonton skins (about 20 skins)


Combine all vinaigrette ingredients in a small bowl and whisk together.

Put the shrimp, jalapeño, shallot, tomato, green onion, and cilantro into a wide shallow bowl. Add the vinaigrette and toss. Marinate in the refrigerator for 30 minutes or up to 2 hours.

Meanwhile, make the wonton chips. Pour oil into a stir-fry pan to a depth of 1 ½ inches and heat over medium-high heat to 350 degrees F. While the oil is heating, line a plate with two layers of paper towels.

Cut the wonton skins into triangles. Working in batches, fry the skins, turning occasionally, until crisp and golden brown (about one minute per batch). Drain on paper towels.

Serve the salsa with the chips on the side.

Môlho de Acaraj (Chile-Shrimp Sauce)

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This Brazilian sauce is traditionally served over black-eyed pea 
fritters (acaraj, called accra in the West Indies), but can also be
spread over other bland foods such as potatoes. It has an intense shrimp
flavor and high heat. It is traditionally made with dende, palm oil, but
I have substituted one with less saturated fat. Variation: Add 1
teaspoon minced cilantro and 1/2 teaspoon ground ginger to the paste.


6 large shrimps, cooked, shelled, deveined, and mashed
1 onion, minced
5 fresh malagueta chiles, seeds and stems removed, minced, or substitute
tabascos, Thais, or piquins,
1/2 teaspoon salt
3 tablespoons vegetable oil, or more if needed


With a mortar and pestle, crush together the shrimps, onion, chiles, and 
salt to make a paste.
Heat the oil and saute the paste for 10 minutes, stirring constantly.

Grilled Spicy Shrimp with Lime

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Read more about Jamaica’s Jerk cuisine in the article “Cookin’ Jerk on de Barbacoa, Mon!” By Rick Browne



1/2 cup chopped yellow onion

1 jalapeño, stemmed, seeded, chopped

3 tablespoons white wine vinegar

2 tablespoons soy sauce

2 tablespoons canola oil

1/2 teaspoon Krista’s Jamaican Hot Sauce (or your favorite hot sauce)

1/2 teaspoon ground allspice

1/4 teaspoon granulated garlic

1/4 teaspoon cinnamon

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon nutmeg

40 large (21/25) shrimp (about 2 pounds), shells on, deveined

2 limes, cut into quarters for serving


In a food processor or blender, combine the onion, jalapeño, vinegar, soy sauce, oil, hot sauce, allspice, garlic, cinnamon, salt, pepper, and nutmeg. Process until smooth.

Put the shrimp in a large re-sealable plastic bag. Pour in the marinade, press out the air, and seal the bag. Shake to coat. Transfer the bag to a large bowl and refrigerate for 1 to 2 hours.

Preheat a charcoal or gas grill to 375 degrees F. Make sure the grill rack is clean, and oil it thoroughly with nonstick cooking spray.

Remove the shrimp from the bag, discard the marinade, and thread the shrimp lengthwise on skewers.

Transfer the shrimp to the prepared grill rack and grill over direct heat, turning skewers only once, until the shrimp are firm to the touch, pink all over, and just opaque, 3 to 4 minutes total.

To serve, transfer to a warm serving platter, squeeze a little fresh lime juice over the shrimp, and serve immediately.