Place the 12 x 8 Himalayan salt plate on a gas stove burner over the lowest setting.
Heat for about 20 minutes then turn the heat up a touch to medium low, heat for another 25 minutes, or until the salt plate is very hot.
While the salt plate is heating, make the spicy dipping sauce by combining the rice vinegar, soy sauce, sesame oil, fresh cilantro, minced garlic, and sriracha, to taste, together in a bowl; whisk until well combined. Set aside.
Make the marinade by placing the oil, smashed garlic, juice & lime zest from half a lime, and black pepper, to taste, together in a large zip lock bag; mix well.
Add the peeled and deviened shrimp to the bag and seal. Mix until well combined. Set aside while the salt plate is heating.
Once the salt plate is HOT, using hot pads, carefully move the salt plate to a hot pad on your serving table.
Immediately, place the shrimp down evenly on the salt plate; cook for a couple minutes then flip over and cook for an additional minute, or until cooked through and pink.
Remove from the salt plate and repeat with the remaining shrimp.
Serve the shrimp with the remaining lime zest sprinkled on top along with fresh cilantro.
Serve immediately with lime wedges and the spicy dipping sauce. Enjoy!