Add the shrimp, olive oil, lemon juice, and garlic to a Ziploc bag. Seal and toss to coat. Refrigerate for at least 4 hours or up to overnight to marinate.
Heat the Himalayan Salt Block according to package instructions. You want to heat low and slow until the desired temperature of 400 degrees F is reached, about 40-45 minutes of slow heating.
Once the salt block has reached the appropriate temperature, place the shrimp on top, evenly spaced apart. Close the grill cover and cook for about 4 minutes then flip and cook for another 4 minutes. The shrimp should be opaque in color.
Transfer the shrimp to a serving platter and turn the heat off the grill. Serve immediately and enjoy! Squeeze additional lemon over the top before eating, optional.
Let the salt block cool completely before cleaning or storing. Follow manufacturer instructions.
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Add the shrimp, olive oil, lemon juice, and garlic to a Ziploc bag. Seal and toss to coat. Refrigerate for at least 4 hours or up to overnight to marinate.
Heat the Himalayan Salt Block according to package instructions. You want to heat low and slow until the desired temperature of 400 degrees F is reached, about 40-45 minutes of slow heating.
Once the salt block has reached the appropriate temperature, place the shrimp on top, evenly spaced apart. Close the grill cover and cook for about 4 minutes then flip and cook for another 4 minutes. The shrimp should be opaque in color.
Transfer the shrimp to a serving platter and turn the heat off the grill. Serve immediately and enjoy! Squeeze additional lemon over the top before eating, optional.
Let the salt block cool completely before cleaning or storing. Follow manufacturer instructions.
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