Heat up the salt block on the grill very slowly. I gradually brought the temperature up over the course of an hour. Once the grill temperature reaches 400, it is ready to use.
Toss the Fajita Seasoning with the one pound of shrimp
Thread on flat skewers. Trust me, you'll want the flat skewers as it stops the shrimp from spinning around when you are flipping them.
Grill on the salt block for 2-3 minutes each side. You will see the shrimp turn pink and the flesh will become opaque. That is the indicator that they are cooked through.
Tequila Lime Sauce
Sauté the shallot for 3-4 minutes in small sauce pan
Combine the pineapple juice, tequila, honey to the shallots. Add the minced garlic and bring to boil for 10 minutes.
Add cornstarch and water together in a small container and whisk together. Gently add into the pineapple juice mixture and stir. AT THIS POINT STOP AND TASTE! This is where we divide in our house and I want to make sure you give yourself a chance to adjust the recipe.
If you are moving forward to make it a full Tequila Lime Sauce, add in the lime juice and lime zest and stir. I added one teaspoon of cilantro but my friends don't always like it, so use it only if you enjoy the taste!
Drizzle or dip the grilled shrimp in the sauce
You don't have to make the sauce at all. The shrimp is fantastic as a stand alone with the rub on it.Tequila Lime Versions: This is where we made it TWO different ways. One option is to only use the tequila, honey, pineapple juice, shallot, garlic and cornstarch. This is a sweet sauce that one of us loved with the little spicy shrimp! It complimented the kick from the fajita seasoning perfectly. The second way is to continue and add the lime and cilantro, if you like it. This version had a more tangy, perky and zesty flavor. It leaves a refreshing aftertaste, but the lime definitely makes its presence known!How Long Does Salt Block Last: It really depends on how much you use it, but it can last for many months with regular use and care. It is a great investment and you shouldn’t have to replace it very often. It is a great accessory for your grill, but you probably won’t use it every single weekend. Cleaning Salt Block: After the salt block has fully cooled (and that will take HOURS - seriously!), the best way to clean it is to scrape off all of the excess food particles and then wipe it off with a damp sponge. Don’t use any soap here and since salt is naturally microbial, you won’t have to worry. Also, don’t soak this in water or run hot water on it. Treat it gently. You must wait at least 24 hours before you try to use it again to make sure it is 100% dry.