Cedar-Plank Honey Chili-Lime Shrimp

Ellbee’s Garlic Kitchen Box

Cedar-Plank Honey Chili-Lime Shrimp

Sticky honey, bright lime and just enough chile heat turn this cedar-plank shrimp into the kind of platter that disappears before the sides hit the table. The plank keeps the glaze from falling through the grates and gives the whole thing a gentle, woodsy smoke.

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Total Time 30

Servings: 4 servings

Course: Main Dishes

Ingredients Method Notes

Ingredients

1 cedar grilling plank, soaked in water for at least 1 hour
1.5 pounds large shrimp, peeled and deveined
2 tablespoons Ellbee's Garlic Olive Oil
2 teaspoons Ellbee's Chili Lime Gourmet Garlic
0.25 cup honey
1 tablespoon Ellbee's Honey Ginger Balsamic Vinegar
2 limes, one zested and juiced, one cut into wedges
2 scallions, thinly sliced
kosher salt and cracked black pepper

Method

Preheat grill to medium-high. Set the soaked cedar plank over direct heat for 3 to 5 minutes until it begins to smoke lightly, then move it to indirect heat.
Toss shrimp with Ellbee's Garlic Olive Oil, Ellbee's Chili Lime Gourmet Garlic, lime zest, salt and pepper. Whisk honey, Ellbee's Honey Ginger Balsamic Vinegar and lime juice for the glaze.
Arrange shrimp in a single layer on the plank. Grill with the lid closed for 5 to 7 minutes, brushing twice with glaze, until shrimp are coral and opaque.
Scatter with scallions and serve immediately with lime wedges and any remaining warm glaze.

Notes

Time: 30 min

Kitchen tip: Shrimp are ready the second they curl into a loose “C.” If they close into a tight “O,” they have stayed on the heat too long.

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