Cedar Planked Garlic Shrimp with Asiago Gratin

Steve Adams, Team Cedar Grilling, 2006/07/08 Canadian Barbecue Champion

“This is my all time favorite cedar planking recipe.
I wanted to create the ultimate simple cedar planked shrimp recipe that any backyard chef could easily cook.
This yummy creation has it all! Tender garlic butter shrimp, crispy asiago cheese coating with just the right amount of after burn.”

Serving Size: Two main course servings or four appetizers.

Ingredients

20 – 25 large raw shrimp
1- 71/2”x15”x1/2” cedar plank (do not soak)
One lemon, sliced thinly
2 tablespoons olive oil
2 –3 cloves minced garlic
½ teaspoon red chili pepper flakes
½ teaspoon fresh ground pepper
2 tablespoons melted butter
¼ cup chopped fresh parsley
¼ cup grated asiago cheese
¼ cup fine bread crumbs

Directions

Shell and thoroughly rinse shrimp, leaving tails on. Pat dry.

Preheat lemon lined cedar plank indirectly at 400 degrees for 5 minutes.

Heat olive oil in frying pan over medium heat. Add garlic, red pepper, and ground pepper to olive oil. Sauté 15 seconds.  Add butter, chopped parsley and shrimp. Stir mixture just enough to coat shrimp. Add ½ the asiago cheese and all the bread crumbs to the pan and toss to coat. Immediately pour the mixture onto the preheated lemon lined cedar plank. Sprinkle the remaining asiago cheese over the shrimp mixture. Cook indirectly with barbecue lid closed for approximately 10-15 minutes at 400 degrees.
Serve shrimp with the cooked lemon slices.