Ingredients

How to make it

  • In a pan, melt the butter and whisk in the garlic, parsley, lemon and old bay
  • Place the deveined, clean shrimp on a skewer (5 to a skewer is a good number!) ...[to devein a shrimp, hold it in the palm of your hand, tail up, legs facing you. Take SHARP knife, and make a nice cut from the tail to the head along the belly, exposing the 'vein,' which is just a thin black strip. With the tip of the knife, pick out the end of the vein at the tail and and pull it out. You may need to work it with the knife, and clean thoroughly under running water as you go]
  • Keep the shells on!!
  • Coat each shrimp with the butter mix, making sure you coat the belly well, where the shrimp was cut for deveining.
  • Place the soaked planks over the coals and char one side
  • Flip the plank over so the charred side faces up
  • Place the skewers on a cedar plank
  • Cover for about 3 minutes, and then uncover to get the cedar smoking.
  • Turn the shrimp once as they start to get pink.
  • Once they're all pink, they're ready to eat!
  • Peel the shells, and enjoy with your favorite dippin' sauce

Reviews & Comments 2

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    " It was excellent "
    frankieanne ate it and said...
    Geez, these were good. I had six big shrimp and I cut the butter mix in half and it was just enough! I put the shrimp in a bowl with the butter mix and sloshed them around in it before I skewered. Then I spooned on what was left in the bowl. Mine probably took 10 minutes total to cook. With a little leftover 4th of July potato salad, these made a perfect dinner for me. I added a picture and put these beauties in an IMI thread on 7/6/14. Thanks, Patrick! :)
    Cedar Plank Shrimp
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  • NPMarie 3 years ago
    Been wanting to try a cedar plank, need to get one first! This sounds amazing :)
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  • keni 3 years ago
    LOVE my planks... these look great... glad they worked out. :)
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