Rosemary Orange Planked Shrimp
Serves: 4
  • 2 untreated cedar or alder planks (available in kitchen and grocery stores)
  • 1-1/2 pounds medium or large size shrimp, peeled
  • ⅓ cup olive oil or vegetable oil
  • 2 tablespoons melted butter
  • 2 tablespoons orange juice
  • 2 teaspoons chopped fresh rosemary or ¾ teaspoon dried
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon orange zest
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  1. Soak planks submerged in water (you will need to weight them down to keep them submerged) for 1 to 2 hours; drain.
  2. Whisk together olive oil, butter, orange juice, rosemary, chili powder, orange zest, cumin, garlic, salt and cayenne pepper. Pour marinade over shrimp, turning to coat evenly. Marinate refrigerated 30-45 minutes.
  3. Preheat the grill to medium high heat.
  4. Have a spray water bottle near the grill just the plank catches fire or for flame flare ups.
  5. Remove shrimp from the marinade; discard marinade. Put planks on the grill and allow heating 3-4 minutes, then turn. Arrange marinated shrimp in a single layer on the plank. Cook until cooked halfway through, about 3 minutes; turn shrimp and cook just until cooked (prawns will be opaque all the way through), about 3-4 more minutes, spraying plank with water if it flares up during cooking.
Recipe by A Year at the Table at