Clinched and Planked Shrimp
Photo: Iain Bagwell; Styling: Missie Neville Crawford
The cedar plank lends the shrimp smoky flavor and amazing deep golden color. It makes a genuinely impressive dish for company.
How to Make It
Step 1
Prepare Basic Brine, increasing water to 8 cups, thyme and sugar to 2 tablespoons each, and halved lemons to
Step 2
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.
Step 3
Immerse and soak the cedar planks in water for 1 hour; drain.
Step 4
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.
Step 5
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.
Step 6
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.
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