Summer or Winter- we grill. I know I know….easy for me to say as I now live in the blazing hot state of Texas, but even in Chicago, we fired up the grill year round. I LOVE grilled seafood, but it can be a little tricky at home. This method is foolproof and adds a little drama to your dinner party.
Soaking the cedar plank for a couple hours helps to keep it from completely catching on fire. Make sure you invite your guests out by the grill to show off your flame-master skills!
The smoky cedar smell will tempt even your “I’m not afraid of seafood I just don’t like it”
- 1 lb shrimp- 20-25 These were wild caught Gulf shrimp. I never use farm raised.
- 1 Tbsp Honey
- 1 tsp Terrayaki Sauce
- ½ tsp Hot Sauce
- ½ tsp Salt
- 1 Tbsp Oyster Sauce
- 10 Grinds of black pepper
- 1 Tbsp Olive Oil
- 1 tsp Sesame Oil
- Soak a cedar plank for at least 2 hours.
- Clean and rinse shrimp.
- Dry on paper towels.
- Combine marinade ingredients and marinate in refrigerator while cedar plank soaks.
- Fire up the grill to 350-375 (Medium).
- Place cedar plank on grill and let once side cook/dry out.
- Flip the board and place shrimp so that they are all in contact with board.
- Close the grill and let the cooking start!
- Open periodically to move plank around the keep flare ups at a minimum.
- Turn shrimp over allowing any liquids to burn off.
- After 15-20 minutes, shrimp should be firm and pink.
- Optional- Garnish with fresh lemon. Serve as an entree over brown rice.
Look for other recipes using a cedar plank coming soon!