Salt Slab Shrimp with Asparagus and Honey-Basil Dressing
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- 1 tablespoon sherry vinegar
- 2 tablespoons lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons honey
- ¼ cup extra-virgin olive oil
- ¼ cup thinly sliced basil leaves
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola or vegetable oil, divided
- 16 asparagus spears, trimmed
- 1 pound large shrimp, cleaned
Procedure
Grilling shrimp brings out their natural sweetness and grilling them directly on a Himalayan salt slab imparts a subtle salty note to the shellfish. Make sure to heat the salt slab slowly on the grill or in an oven to prevent cracking. Also make sure to give the slab several hours to cool to room temperature before lightly scrubbing under running water.
Prepare the Himalayan Salt Slab: Place a completely dry Himalayan salt slab on a cold charcoal or gas grill. Light grill and heat to 400°F. Once grill reaches temperature, allow salt slab to heat for another 20 to 30 minutes. Alternately, set salt slab on a rimmed baking sheet, place on a rack in the center of a cold oven and heat to 400°F. Once oven reaches temperature, allow salt slab to heat for another 20 to 30 minutes.
To prepare dressing: In a small bowl, add the vinegar, lemon juice, zest, honey and whisk in ¼ cup olive oil until well combined. Stir in the basil and adjust seasoning with salt and pepper. Set aside.
To cook asparagus: Lightly coat the asparagus in 1 tablespoon of the oil. Place the asparagus directly onto salt slab, and cook until tender, about 2 to 3 minutes per side. Using tongs remove the asparagus from the slab and transfer to a plate.
To cook shrimp: Lightly coat the shrimp with remaining 1 tablespoon of oil, season with pepper and place directly onto salt slab; cook until bright pink, about 2 minutes. Using tongs, turn the shrimp and continue cooking until the center is opaque, 2 to 3 minutes more.
To serve: Divide the asparagus and shrimp between 4 warmed dinner plates. Whisk dressing until well combined and drizzle over asparagus and shrimp. Serve immediately.
Prepare the Himalayan Salt Slab: Place a completely dry Himalayan salt slab on a cold charcoal or gas grill. Light grill and heat to 400°F. Once grill reaches temperature, allow salt slab to heat for another 20 to 30 minutes. Alternately, set salt slab on a rimmed baking sheet, place on a rack in the center of a cold oven and heat to 400°F. Once oven reaches temperature, allow salt slab to heat for another 20 to 30 minutes.
To prepare dressing: In a small bowl, add the vinegar, lemon juice, zest, honey and whisk in ¼ cup olive oil until well combined. Stir in the basil and adjust seasoning with salt and pepper. Set aside.
To cook asparagus: Lightly coat the asparagus in 1 tablespoon of the oil. Place the asparagus directly onto salt slab, and cook until tender, about 2 to 3 minutes per side. Using tongs remove the asparagus from the slab and transfer to a plate.
To cook shrimp: Lightly coat the shrimp with remaining 1 tablespoon of oil, season with pepper and place directly onto salt slab; cook until bright pink, about 2 minutes. Using tongs, turn the shrimp and continue cooking until the center is opaque, 2 to 3 minutes more.
To serve: Divide the asparagus and shrimp between 4 warmed dinner plates. Whisk dressing until well combined and drizzle over asparagus and shrimp. Serve immediately.
Salt Slab Shrimp with Asparagus and Honey-Basil Dressing
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
- 1 tablespoon sherry vinegar
- 2 tablespoons lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons honey
- ¼ cup extra-virgin olive oil
- ¼ cup thinly sliced basil leaves
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola or vegetable oil, divided
- 16 asparagus spears, trimmed
- 1 pound large shrimp, cleaned
Procedure
Grilling shrimp brings out their natural sweetness and grilling them directly on a Himalayan salt slab imparts a subtle salty note to the shellfish. Make sure to heat the salt slab slowly on the grill or in an oven to prevent cracking. Also make sure to give the slab several hours to cool to room temperature before lightly scrubbing under running water.
Prepare the Himalayan Salt Slab: Place a completely dry Himalayan salt slab on a cold charcoal or gas grill. Light grill and heat to 400°F. Once grill reaches temperature, allow salt slab to heat for another 20 to 30 minutes. Alternately, set salt slab on a rimmed baking sheet, place on a rack in the center of a cold oven and heat to 400°F. Once oven reaches temperature, allow salt slab to heat for another 20 to 30 minutes.
To prepare dressing: In a small bowl, add the vinegar, lemon juice, zest, honey and whisk in ¼ cup olive oil until well combined. Stir in the basil and adjust seasoning with salt and pepper. Set aside.
To cook asparagus: Lightly coat the asparagus in 1 tablespoon of the oil. Place the asparagus directly onto salt slab, and cook until tender, about 2 to 3 minutes per side. Using tongs remove the asparagus from the slab and transfer to a plate.
To cook shrimp: Lightly coat the shrimp with remaining 1 tablespoon of oil, season with pepper and place directly onto salt slab; cook until bright pink, about 2 minutes. Using tongs, turn the shrimp and continue cooking until the center is opaque, 2 to 3 minutes more.
To serve: Divide the asparagus and shrimp between 4 warmed dinner plates. Whisk dressing until well combined and drizzle over asparagus and shrimp. Serve immediately.
Prepare the Himalayan Salt Slab: Place a completely dry Himalayan salt slab on a cold charcoal or gas grill. Light grill and heat to 400°F. Once grill reaches temperature, allow salt slab to heat for another 20 to 30 minutes. Alternately, set salt slab on a rimmed baking sheet, place on a rack in the center of a cold oven and heat to 400°F. Once oven reaches temperature, allow salt slab to heat for another 20 to 30 minutes.
To prepare dressing: In a small bowl, add the vinegar, lemon juice, zest, honey and whisk in ¼ cup olive oil until well combined. Stir in the basil and adjust seasoning with salt and pepper. Set aside.
To cook asparagus: Lightly coat the asparagus in 1 tablespoon of the oil. Place the asparagus directly onto salt slab, and cook until tender, about 2 to 3 minutes per side. Using tongs remove the asparagus from the slab and transfer to a plate.
To cook shrimp: Lightly coat the shrimp with remaining 1 tablespoon of oil, season with pepper and place directly onto salt slab; cook until bright pink, about 2 minutes. Using tongs, turn the shrimp and continue cooking until the center is opaque, 2 to 3 minutes more.
To serve: Divide the asparagus and shrimp between 4 warmed dinner plates. Whisk dressing until well combined and drizzle over asparagus and shrimp. Serve immediately.