Rustic Cedar Shrimp with Lemon Butter

Cedar plank cooking is usually associated with salmon, but this Louisiana-leaning recipe proves shrimp work beautifully on the wood. As the plank smolders under a closed grill, it releases aromatic oils that perfume the shrimp and tomatoes with that unmistakable campfire-meets-spa smell cedar is famous for.

Head-on, shell-on shrimp are the right call here. The shells protect the delicate meat from the direct heat of the plank, and the heads contain all the buttery fat that flavors the Gulf shrimp experience. Peeling them at the table is part of the fun.

Laying the tomatoes and red onion down first creates a flavorful base that catches the shrimp juices as they cook. By the time the shrimp are done, the tomatoes have broken down into a quick pan sauce of sorts, ready to spoon over everything.

Creole seasoning brings paprika, garlic, oregano, and cayenne in one shake; a good store-blend works, or make your own for control over the salt level.

Pro Tips

• Soak the cedar plank in water for at least one hour (ideally two) before grilling; a dry plank can catch fire on the grates
• Keep the grill lid closed the entire cook, that is what traps the smoke and cooks the shrimp in ten minutes
• Have a spray bottle of water nearby in case the plank edges ignite; a quick spritz keeps smoke going without flames
• Keep the used plank after the meal and slice it thin for kindling; do not reuse for cooking

Variations

• Scatter halved lemons around the shrimp to char and squeeze over at the table
• Add andouille sausage slices for a shrimp and sausage plank dinner that screams New Orleans
• Swap Creole spice for Old Bay for a Maryland twist, or a homemade blackening rub for deeper char