Ingredients
The following ingredients have 4 Servings
- 1 cedar plank
- 1 lb. shrimp, (peeled & deveined with tails left on)
- 1 lemon (sliced)
- 1 lime (sliced)
- 1 Tablespoon olive oil
- 1 Tablespoon fresh lime juice
- 1/2 teaspoon minced garlic
- 1-1/2 teaspoons sweet pimenton (or sweet paprika)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- Garnish: chopped cilantro
Instruction
- Soak cedar plank in water for at least 2 hours but no longer than 6 hours. The best way to soak it is to place the plank in a large roasting pan, fill with water then weigh it down with a heavy bottle so that is remains immersed.
- Note: You can add your own creative flavors to the water when soaking the plank. Try white wine, beer, apple cider or your favorite herbs.
- Thirty minutes prior to grilling, prepare shrimp. Slice lemon and lime.
- In a large ziploc bag, combine remaining ingredients except for cilantro. Place shrimp and fruit slices into marinade, seal and refrigerate for 30 minutes.
- When ready to grill, heat grill to medium-high temperature. Remove plank from water, dry off, lightly coat with olive oil and rub in a little sea salt or garlic, if preferred, then place plank on grill. It's ready to use after it starts to smoke, about 5-10 minutes. Note: Have a spray bottle of water handy in case there are flare-ups.
- Remove shrimp and fruit from marinade. Discard marinade. Place carefully on the plank in a single layer. Close lid.
- Cook shrimp & fruit 6 minutes, turning halfway through.
- You can either serve on the wooden plank which has been placed on a wooden cutting board (great conversation starter) or remove shrimp and place on platter. Garnish with cilantro.
