Himalayan Salt Plate Shrimp Skewers

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Himalayan Salt Plate Shrimp Skewers! How to cook with an Himalayan salt plate can be tricky. The key is patience. This can be done on an outdoor gas grill very easily. First make sure the salt block is completely dry. Always begin on a low heat setting. Allow the block to heat at that temperature for 15 minutes. Then switch the heat to medium and let the block warm for another 15 minutes. Finally, turn the heat to high for the last 15 minutes. Then sprinkle a few drops of water on the block. Once it sizzles and immediately evaporates, you may add the prepared food. Let’s do it!



1 pound shrimp, peel and deveined, tails intact

1 pound smoked sausage, skinless, cut into 1” pieces

2 tablespoons bacon olive oil

2 teaspoons lemon juice

1 tablespoon dried Italian seasoning blend

Olive oil for brushing salt plate


Place one shrimp around a piece of smoked sausage. Thread combo onto a skewer and lay in a large baking dish. Repeat until all pieces are used. In a small bowl, whisk together bacon olive oil, lemon juice, and Italian seasoning blend. Brush onto shrimp skewers. Cover and refrigerate while Himalayan salt plate is warming up. Preheat the grill to medium-high heat. At this time slowly preheat the Himalayan salt plate over 45 minutes.* See above. The internal grill temperature should be no higher than 450°. When ready, lightly brush the preheated salt plate with regular olive oil. Working in batches, place the shrimp/sausage skewers on the salt plate and cook, turning once, until the shrimp are pink, 2 to 3 minutes per side. Pieces will appear slightly charred. Transfer skewers to a warmed platter to prevent food from becoming too salty. Brush the salt plate with more olive oil between batches. Repeat. Serve immediately.

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