Mix the Lemon Balsamic and the Garlic Oil a bowl and add the shrimp. Allow shrimp to marinade for 30 minutes to 1 hour in the refrigerator. Meanwhile place the Himalayan Salt Bock directly on the stove top on low flame. Allow the salt block to heat for 10 minutes. Increase the flame to medium and allow to continue heating for 20 more minutes. Your salt block is now ready to be used. Do not remove from heat. Drain your shrimp so there are no juices left over from the marinade. Place some of the shrimp on the salt block. Work in batches. Wait about 15 seconds and flip them. Wait a few seconds more until shrimp is completely cooked. Place cooked shrimp on a platter. Start a new batch. Serve immediately.
Shrimp Cooked on a Himalayan Salt Block