Salt Plate Shrimp with Lemon Balm Sauce
Let’s talk about shrimp. On a Salt Plate. To kick of summer.
My favorite part of wedding planning was registering at Williams-Sonoma for all things kitchen. This probably comes as no surprise to anyone who knows me even a little bit. My fiancé had a great time registering too and we had such a fun day thinking about the things that might fill our home one day.
As we registered we tried to be strategic, thinking about what we really needed, what we would love to have but would never splurge on ourselves, and also what would be practical for future moves (side note: I hate packing and moving, it’s the worst). So we didn’t go too crazy choosing random things to register for.
Except for one thing. The one thing we definitely didn’t need, the thing that was not practical and would likely take up space that we don’t have, but we agreed that we really really wanted it. A pink Himalayan salt plate!
Wonderfully, my best friend can pick up on just that sort of thing. Something fun that we want but don’t need and wouldn’t splurge on ourselves. She gifted us the salt plate with accompanying cook book at our shower earlier this spring, and needless to say, we are obsessed.
We still have so many ways to play around with the salt plate, you can heat it up in the oven and bake cookies on it, freeze it and use it to mix ice cream with toppings “Cold Stone” style, chill it and use it to serve cheese and charcuterie, the possibilities are endless!
So far, we have only used it to grill with and that’s what I will be sharing today. We heated the plate on the grill and then cooked the food in batches. Cooking with the salt block infused a wonderful yet subtle salt flavor that made some of our favorite foods to grill somehow even more delicious.
If you’re looking for a fun gift, or to gift yourself. I would highly recommend the salt plate!
Here’s the one we were gifted (thanks Megan!)
What’s more appropriate for your spring and summer barbecues than throwing all these good things on the grill and impressing your friends with salt plate shrimp?!
- 1 lb shrimp, cleaned with tails removed
- 1 bunch asparagus
- 4-6 slices thick bread
- 2 cloves garlic, minced
- 2 T olive oil, divided
- 1 teaspoon pepper, divided
Lemon balm sauce
- 1/2 c lemon balm leaves
- 1/4 c Italian parsley
- zest and juice of one medium lemon
- 2 cloves garlic, chopped
- 1/4 c olive oil
- 1 t salt, 1/2 t pepper
- Combine all ingredients for lemon balm sauce in the food processor or blender and blend until smooth, add a couple of splashes of water if needed, set aside
- Remove woody ends from asparagus. On a sheet pan or large dish, drizzle with 1 T olive oil, season with 1/2 t pepper.
- Clean and pat shrimp dry, season with 1/2 t pepper.
- Mix garlic and remaining olive oil. Cover both sides of each slice of bread with a light coating of the oil and garlic mixture.
- Heat the salt plate on the grill according to book/package directions. Grill the asparagus until lightly charred, remove and set aside. Next grill the bread on the salt block until lightly browned.**
- Grill the shrimp 2-3 minutes per side, until pink and opaque. Remove and serve immediately topped with lemon balm sauce, with the asparagus and grilled bread.
**If you don’t have a salt plate, just grill all items directly on the grill after seasoning the shrimp and asparagus lightly with salt, and add a pinch of salt to the oil and garlic mixture. It will turn out just as well!
Note: This post was not sponsored, I’m just really excited about my new salt block!
What a perfect main dish to kick off summer. Check out all of the other fun summer recipes from some wonderful food blogger friends. This can be you one stop for all your summer barbecue meal planning needs. See all the recipes for our Great Blogger BBQ below!
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