• 3servings
  • 45minutes

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Nutrition Info . . .

VitaminsA, B9, C, D
MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 15 jumbo shrimp , deveined

  2. 4 T butter

  3. 1tsp garlic powder

  4. Juice of half a lemon

  5. 1/2 tsp old bay

  6. 1 tsp diced parsley

  7. 1 cedar plank, soaked for at least

  8. 30 minutes

Instructions Jump to Ingredients ↑

  1. 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]

  2. Keep the shells on!!

  3. Coat each shrimp with the butter mix, making sure you coat the belly well, where the shrimp was cut for deveining.

  4. Place the skewers on a cedar plank, and put the plank over hot coals Cover for about 3 minutes, and then uncover to get the cedar smoking.

  5. Turn the shrimp once as they start to get pink.

  6. Once they're all pink, they're ready to eat!

  7. Peel the shells, and enjoy with your favorite dippin' sauce


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