This Grilling Hack Gives Shrimp a Smokiness That’s Hard to Beat
Get the most of the smoke and plank both the shrimp and avocado.
Photo Credit: Angus Fergusson
| Servings|| Prep Time|| Cook Time|
| 6servings|| 15minutes|| 15minutes + 30 minutes (soaking time)|
| Servings|| Prep Time|
| 6servings|| 15minutes|
| Cook Time|
| 15minutes + 30 minutes (soaking time)|
- Soak one 7- x 12-inch (18 x 30 cm) untreated cedar plank for at least 30 minutes or for up to 24 hours before grilling.
- In a bowl, combine shrimp, oil, sugar, garlic powder, salt, turmeric, black pepper, salt and cayenne. Let marinate for 15 minutes.
- In a bowl, combine peaches, tomatoes, jalapeño, basil and salt. Finely grate in 1 tsp lime peel, then squeeze in juice. Stir to mix; set aside. Cut avocado in half; discard pit.
- Preheat grill to high. Have a spray bottle filled with water close by for flare-ups.
- Place plank on grill; once it starts to smoke, flip over and add avocado, cut side up. Reduce heat to medium. Close lid; grill for 5 to 7 minutes. Remove avocado to a cutting board.
- Arrange shrimp in a single layer on plank. Close lid and grill for 5 minutes; turn shrimp over and continue grilling until shrimp are opaque and cooked through, 3 to 5 more minutes.
- Using the tip of a knife, score avocado flesh, making squares. Gently scoop out with a spoon; add to salsa and stir to mix. Serve with shrimp.
Nutrients per serving: 168 calories, 10 g protein, 10 g fat (2 g saturated fat), 11 g carbohydrates (4 g fibre), 63 mg cholesterol, 258 mg sodium.
Kitchen hack: If peaches aren't ripe and juicy, measure out 1/4 cup of the prepared salsa, then purée. Stir back into salsa for a saucier texture.