Ingredients:
- 1 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 1 1/2 tsp. sweet paprika
- 1/8 tsp. cayenne pepper
- 1 lb. shrimp, peeled and deveined
- 1 tsp. olive oil
- 1 Tbs. fresh lime juice
- Chopped fresh cilantro for garnish
Directions:
Soak a cedar plank in water for at least 30 minutes or up to 4 hours.
In a bowl, stir together the salt, black pepper, paprika and cayenne. Add the shrimp and toss to coat evenly with the spice mixture. Drizzle the olive oil over the shrimp and toss to combine. Cover and refrigerate until ready to grill, up to 2 hours.
Prepare a medium-hot fire in a grill. Have a spray bottle of water ready to extinguish any flare-ups on the plank.
Place the plank on the grill, close the lid, and heat until the plank begins to smoke and crackle. Place the shrimp in a single layer on the plank. Close the lid and grill, turning the shrimp once, until they are opaque throughout, about 3 minutes per side.
Transfer the shrimp to a warmed platter, drizzle with lime juice and garnish with cilantro. Serve immediately. Serves 4.
In a bowl, stir together the salt, black pepper, paprika and cayenne. Add the shrimp and toss to coat evenly with the spice mixture. Drizzle the olive oil over the shrimp and toss to combine. Cover and refrigerate until ready to grill, up to 2 hours.
Prepare a medium-hot fire in a grill. Have a spray bottle of water ready to extinguish any flare-ups on the plank.
Place the plank on the grill, close the lid, and heat until the plank begins to smoke and crackle. Place the shrimp in a single layer on the plank. Close the lid and grill, turning the shrimp once, until they are opaque throughout, about 3 minutes per side.
Transfer the shrimp to a warmed platter, drizzle with lime juice and garnish with cilantro. Serve immediately. Serves 4.
Williams-Sonoma Kitchen.
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