Prepare the Himalayan Salt Slab: Place a completely dry Himalayan salt slab in a salt slab holder, or on a ribbed baking sheet. Place in a cold oven, center rack. Heat oven to 250 degrees and let slab warm at that temperature for 15 minutes. Raise oven heat to 450 and when it reaches that temperature, allow salt slab to heat for 30 minutes.
In the meantime, prepare the vinaigrette. In a medium bowl, combine the vinegar, mustard and honey. Mix well with a wire whisk. Slowly add the olive oil and whisk until emulsified. Stir in basil and set aside.
To cook the shrimp: Thread 5 shrimp on either metal skewers or wooden skewers. If using wooden skewers, soak them in water for 30 minutes before starting this step. Brush shrimp with olive oil and season with salt, pepper and smoked paprika.
Transfer the shrimp skewers directly onto the hot salt slab. Roast shrimp until they turn bright pink, about 2 - 2 1/2 minutes. Using tongs, turn the shrimp and continue cooking until the center is opaque. 2 - 3 minutes more.
To serve, place a scoop of Mango salsa onto dinner plates. Place the shrimp skewers over the salsa. Whisk dressing one more time and drizzle a couple of tablespoons next to the salsa.
To eat: Remove the shrimp from the skewers with a fork. Draw the shrimp through the vinaigrette and eat with a bite of the salsa. A beautiful combination of flavors.
Notes
Serve this Salt Block Shrimp over Mango Pico de Gallo.The recipe for the Honey Mustard Basil Vinaigrette is outstanding. Keep that one in your back pocket for your next tossed salad.