Step 1

Place the 12 x 8 Himalayan salt plate on a gas stove burner over the lowest setting.

Step 2

Heat for about 20 minutes then turn the heat up a touch to medium low, heat for another 25 minutes, or until the salt plate is very hot.

Step 3

While the salt plate is heating, make the spicy dipping sauce by combining the rice vinegar, soy sauce, sesame oil, fresh cilantro, minced garlic, and sriracha, to taste, together in a bowl; whisk until well combined. Set aside.

Step 4

Make the marinade by placing the oil, smashed garlic, juice & lime zest from half a lime, and black pepper, to taste, together in a large zip lock bag; mix well.

Step 5

Add the peeled and deviened shrimp to the bag and seal. Mix until well combined. Set aside while the salt plate is heating.

Step 6

Once the salt plate is HOT, using hot pads, carefully move the salt plate to a hot pad on your serving table.

Step 7

Immediately, place the shrimp down evenly on the salt plate; cook for a couple minutes then flip over and cook for an additional minute, or until cooked through and pink.

Step 8

Remove from the salt plate and repeat with the remaining shrimp.

Step 9

Serve the shrimp with the remaining lime zest sprinkled on top along with fresh cilantro.

Step 10

Serve immediately with lime wedges and the spicy dipping sauce. Enjoy!