Side Pannel
Cedar Planked Shrimp with Parsley Pesto Sauce.
Cedar Planked Shrimp with Parsley Pesto Sauce.
- Recipe Submitted by Cornbread on 11/28/2014
Category: Dinner Party, Sauces, Potatoes, Seafood
Ingredients List
- 1 food safe, cedar planked board, soaked for 2 hours
- 1 lb. of 21-25 shrimp, cleaned and deveined and patted dry
- 1 large bunch of Italian parsley
- the zest of 2 lemons
- 1 large garlic clove, finely grated on a microplane
- a pinch or more of red pepper flakes
- olive oil to loosen the pesto
Directions
1. Mix pesto up by using all the ingredients, set a little bit aside for brushing on the grill.
2. Toss shrimp in mixture, coating it all over.
3. Take your board out of the water and pat dry, rubbing the top only with olive oil.
4. Place your cedar board on a clean and dry baking sheet for ease in carrying it out to the grill.
5. Arrange shrimp on top, I placed 2 together to form a circle.
6. Cook on medium high heat until shrimp is cooked and nice and pink brushing with remaining pesto half way through.
7. Take the 2 lemons that were used for the zest, cut them in half, drizzle with olive oil and place cut side down on the grill, remove when nice grill marks are formed.
8. Serve your shrimp right from the plank, enjoy!
2. Toss shrimp in mixture, coating it all over.
3. Take your board out of the water and pat dry, rubbing the top only with olive oil.
4. Place your cedar board on a clean and dry baking sheet for ease in carrying it out to the grill.
5. Arrange shrimp on top, I placed 2 together to form a circle.
6. Cook on medium high heat until shrimp is cooked and nice and pink brushing with remaining pesto half way through.
7. Take the 2 lemons that were used for the zest, cut them in half, drizzle with olive oil and place cut side down on the grill, remove when nice grill marks are formed.
8. Serve your shrimp right from the plank, enjoy!
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