2lbs Raw Shrimp, peeled & deveined
Pinch of Red Pepper
1 ½ cups Cantaloupe, chopped
1 ½ cups Mango, chopped
1 7oz bag Arugula
4 Endive, chopped
1 Tbsp Spicy Brown Mustard
1 cup Lemon Olive Oil (½ for the dressing & ½ for Shrimp marinade)
1 Tbsp Red Wine Vinegar
2 Lemons, juiced
Squirt of Honey
Salt & Pepper to taste

Heat Himalayan Salt Brick on medium heat for 20 minutes. Make sure Salt Brick is very hot before cooking shrimp.
Place Shrimp in ziplock bag with juice of 1 lemon, olive oil, red pepper and black pepper. Let marinade for 10 minutes.
In a large bowl, combine arugula, endive, mango and cantaloupe. Set aside. Once shrimp are done marinating, pat shrimp dry before placing on salt brick. Cook shrimp for apprx 2-3 minutes each side or until done. Add to salad.
Whisk together Lemon juice, spicy brown mustard, red wine vinegar, honey and salt & pepper. Whisk in olive oil.
Toss with salad. This recipe can be halved.