The cedar plank lends the shrimp smoky flavor and amazing deep golden color. It makes a genuinely impressive dish for company.

Adam Perry Lang
Recipe by Cooking Light August 2013

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Credit: Iain Bagwell; Styling: Missie Neville Crawford

Recipe Summary test

hands-on:
48 mins
total:
2 hrs 48 mins
Yield:
Serves 8 (serving size: about 4 shrimp)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Basic Brine, increasing water to 8 cups, thyme and sugar to 2 tablespoons each, and halved lemons to

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  • Split shrimp shells down the back, and devein shrimp, leaving shells intact. Place shrimp in a large bowl; add brine. Cover bowl; refrigerate 1 hour.

  • Immerse and soak the cedar planks in water for 1 hour; drain.

  • Preheat a charcoal fire to high heat. Let burn 30 minutes or until flames subside and coals are glowing. Spread coals to an even 4-inch thickness; fan excess ash from coals with a piece of cardboard.

  • Drain shrimp; discard brine. Pat shrimp dry with paper towels. Combine oil and next 8 ingredients (through red pepper) in a large bowl, stirring with a whisk. Add shrimp; toss to coat. Arrange shrimp in 2 tight rows on each plank, with shrimp curled against each other.

  • Place plank on the coal bed with some coals on the exposed corners of the plank. Cover with grill lid; grill 6 minutes or until shrimp are done. Place shrimp on a platter; top with chives and juice.

Nutrition Facts

151 calories; fat 8.4g; saturated fat 1.4g; mono fat 5.1g; poly fat 0.9g; protein 15.6g; carbohydrates 2.4g; fiber 0.2g; cholesterol 144mg; iron 0.4mg; sodium 539mg; calcium 67mg.
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