This medium grained dark grey organic sea salt is smoked over a Red Alderwood fire, a traditional wood used by the Native Americans of the Pacific Northwest. This turns it a dark grey-black and imparts a rich aromatic smoky flavor . The grains should be lightly crushed in a mortar and pestle  or ground in a salt mill and then sprinkled lightly over the food to give it that just-grilled taste.

Try my shrimp recipe and enjoy!

Grilled Shrimp with Red Alderwood  Smoked Sea Salt©

Serves 6-8 as a first course

By Mark Sanné

2 lbs of whole large fresh shell-on shrimp (preferably with their head on)

4oz. of melted unsalted butter

1 oz. of imported dry vermouth

1T fresh thyme leaves stripped from the stems

1-2t “Global Palate” Aleppo Pepper

Juice of one lemon

Grated zest of one lemon

Grated zest of one tangerine or clementine

3 cloves of garlic, finely chopped

1C of fresh basil leaves

1T of “Global Palate” Red Alderwood Smoked Sea Salt; crushed coarsely with a mortar and pestle.

            After the skewers have soaked for at least 1 hour in hot water, start to skewer the shrimp onto the bamboo alternating the direction of the shrimp so that they fit together better. Place one basil leaf in between every 2 shrimp, until you have 4-8 shrimp per skewer. Place the skewered shrimp into a shallow non-reactive dish and set aside.

            Combine the rest of the ingredients except for half of the salt together in a small bowl and mix well. Pour the mixture over the shrimp skewers and make sure that all are coated well with the marinade. Allow to sit at room temperature for no more than 1 hour as the shrimp will begin to cook from the acid after that time.

            While the shrimp is marinating, preheat a grill until it is very hot. Remove the skewered shrimp from the marinade and place them on the preheated grill, reserving the remaining marinade. Make sure the exposed ends of the skewers are not over the coals or fire or they will burn up. Grill the shrimp for about 2-3 min. on each side or until lightly charred and pink then brush with some of the remaining marinade and turn them over.

Brush the other side with the marinade and continue to cook until they are firm and pink with charred edges; a few more minutes depending on the heat of your grill. Remove from the fire and place on a serving platter. Sprinkle with the remaining half of the crushed smoked sea salt and garnish with some remaining basil leaves and lemon wedges. Serve immediately or at room temperature with lots of napkins and let your guest peel the shrimp with their fingers.