Planked Big Easy Shrimp
- Yield 4 servings
Grilling shrimp on a hardwood plank is a great way to infuse them with the aromatic flavor of the wood.
Prepare an indirect fire, arrange your shrimp on the plank, place the plank on the indirect side, and cover the grill. Serve these succulent shrimp with grilled French bread for a taste of New Orleans.
- 2 cedar or oak grilling planks, soaked in water at least 1 hour
- 4 tablespoons unsalted butter, melted
- 2 teaspoons blackened seasoning
- 2 tablespoons low-sodium tomato-based barbecue sauce
- 1 pound large raw shrimp (27 to 30 count), peeled and deveined
- Combine butter, seasoning and barbecue sauce in a large bowl. Add shrimp, toss to blend, and let marinate 30 minutes in the refrigerator.
- Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium (375F), leaving one of the burners unlit.
- Remove planks from water and pat dry. Divide shrimp between the planks, arranging in one layer.
- Place planks over indirect heat. Cover grill and cook 10 to 15 minutes, until shrimp are pink and opaque.
Recipe adapted with permission from Everyday Grilling: 50 Recipes from Appetizers to Desserts by Sur La Table (Andrews McMeel Publishing, LLC, 2011). Fire it up.