8 oz large shrimp again U16 (optional) 1 T olive oil 8 oz thin asparagus spears Piment d'esplette or fresh ground black pepper 1 lemon, cut in half, then in half again First, heat your salt block Your goal is to get it to about 500 degrees or higher but you need to get it there slowlySprinkle cracked white pepper on top of the fish; 4 min Extra jumbo (16) 4 min 5 min Since shrimp behave differently, it's best to ignore rules of thumb such as shrimp turning pink when done, or floating or curling, etc For example, frozen shrimp turns pink on the outside before it's cooked through, while red shrimp don't curl much during cooking
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