Cedar Planked Garlic Shrimp with Asiago Gratin
| 20 – 25 | large raw shrimp |
| 1 | 7”x15”x½” cedar plank (do not soak) |
| 1 | lemon, sliced thinly |
| 2 tablespoons | olive oil |
| 2 cloves | garlic minced |
| ½ teaspoon | red chili pepper flakes |
| ½ teaspoon | fresh ground pepper |
| 2 Tablespoons | melted butter |
| ¼ cup | fresh parsley chopped |
| ¼ cup | grated asiago cheese |
| ¼ cup | fine bread crumbs |
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 half 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
| 2 | medium ripe tomatoes diced |
| ½ | onion chopped |
| 1 clove | garlic minced |
| ¼ cup | fresh basil julienned |
| 1⁄8 cup | extra virgin olive oil |
| ¼ tsp | salt |
| French baguette sliced in 1” pieces | |
| Fresh grated parmesan cheese |
Makes 12 servings
