Left alone shrimp

MasterC

 Cooked for one last night, everyone had plans, and kept it simple. A half bag of shrimp and a baguette would be dinner. 
Marinated the shrimp; shell off and cleaned, in olive oil, dried Italian seasoning, garlic, salt, pepper and lemon for 30 minutes.
Setup the egg with platesetter and salt block at 450°
Cooked for 3 minutes then flipped for another 3 minutes, done. Served with bread olive oil and fresh parm

WeberWho

That sounds and looks fantastic!

Foghorn

Yep.  I'd hit that all night.

fence0407

Simple and delicious - nicely done!

TideEggHead

Nice work!

caliking

That looks mighty fine. 

DonWW

I like this.  "Cooked for one...." and there are about 30 shrimp on the grill.  Regardless, looks yummy.

gmanrva

Pretty work right there. Looks great!!

MasterC

DonWW said:

I like this.  "Cooked for one...." and there are about 30 shrimp on the grill.  Regardless, looks yummy.

There were only 26, and little ones at that. lol
Thanks for the good comments 

QDude

What does the salt block do for the cook? I may need to get one. Looks great!

Logger_from_Ok

Salt block + calf liver & onions...550° cook will trip your trigger.  Make sure the liver is patted dry.  On a new salt block, the wetter the item, the more salt is picked up.

MasterC

I use the salt block primarily for fish and shellfish but occasionally pieces of chicken, beef and pork. Whatever you decide to cook it needs to be moist, not dripping wet. I set the egg for 400 indirect for seafood to 500+ direct for searing. 
It does provide some salt though you will still need to season some of your proteins. 

Some reasons that I like to use it are:
Nice salty hint
Even heat
Great sear, need to try really hard to burn something, more forgiving than CI
Easy to clean.
Can keep cooking on it after taking off the egg
Fun factor when entertaining 

lousubcap

Way to strike when the opportunity presented itself.  Simple and great banquet.  Congrats.