INGREDIENTS:

• WESTERN Peach BBQ Smoking Chips

• 10 large garlic cloves, minced

• 1 tablespoon shallots

• 4 tablespoons minced fresh dill

• 2 tablespoons fresh lemon juice

• zest of one lemon

• 1/2 teaspoon dried hot red pepper flakes

• 2/3 cup vegetable oil or olive oil

• 1 or 2 WESTERN cedar planks

• 6 skewers

• 18 large shrimp, shelled

 

Cedar Plank Lemon Dill Shrimp

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DIRECTIONS

 

Place oil, dill, pepper flakes, lemon juice, and lemon zest in a mixing

bowl. To create the lemon zest, use a citrus zester to shred bits of the outer

layer of a washed lemon. Then pour the mixture into a marinade bag.

Place the shrimp onto the skewers in three sets of six. Double skewer them to prevent them from spinning when flipped. Place the three sets into the marinade bag and let them rest for one hour in the refrigerator.

Submerge the WESTERN Cedar Plank in a sink or a tray of water. Let it soak for at least one hour. If your shrimp are large, you may need two planks.

About 20 minutes prior to putting the shrimp on, you will need to start the smoking process with the Peach Chips. Place a couple of handfuls of dry chips in a smoker tray. Place the tray over the a burner and set the burner on high. It should take about 15 to 20 minutes to start smoking. Once it does, move it to one side to make room to put the shrimp on and set all burners to 350 F.

Always use tongs when moving a smoker tray.

 

Place the skewered shrimp directly on to the cooking grid. Depending on how pink they are, cook them from for 5 to 10 minutes flipping them once through the process. Once they are about halfway cooked, pull them off of the grill. Make sure you pull them while they are still translucent and have not started to turn pink.  Pull the shrimp off of the skewers and place them on the plank. Be sure to do this quickly after removing the plank from the water so it does not have time to dry.  Carefully place the loaded cedar plank on the grill opposite of the  smoker tray. Cook for another 5 or ten minutes or until shrimp are pink all the way through. Remove the plank using tongs or heat  resistant gloves. Salt and pepper to taste. For presentation, serve on  the cedar plank and add lemon slices or other garnish for decoration.

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