This Grilling Hack Gives Shrimp a Smokiness That’s Hard to Beat

Name: Planked Shrimp with Smoky Avocado, Peach and Tomato Salsa
Total time: 15 min
Yield: 6 servings
Ingredients: 2 pkg frozen black tiger shrimp (16/20 size) (defrosted and peeled (note: 1 bag equals 12 pieces)); 2 tbsp olive oil; 1 tsp organic coconut palm sugar; 1/2 tsp garlic powder; 1/2 tsp ground turmeric; 1/2 tsp coarsely cracked black pepper; 1/2 tsp sea salt; 1/4 tsp cayenne; 2 peaches or nectarines (peeled, seeded and diced); 12 cherry tomatoes (quartered); 1 jalapeño (chopped (including seeds)); 1/4 cup fresh basil (coarsely chopped); 1/2 tsp sea salt; 1 lime; 1 avocado (cut in half, pit removed)

Jennifer Danter

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)

Course Dinner, Lunch
Cuisine Fish & Seafood, Vegetables

Ingredients

Shrimp
2 pkg frozen black tiger shrimp (16/20 size) defrosted and peeled (note: 1 bag equals 12 pieces)
2 tbsp olive oil
1 tsp organic coconut palm sugar
1/2 tsp garlic powder
1/2 tsp ground turmeric
1/2 tsp coarsely cracked black pepper
1/2 tsp sea salt
1/4 tsp cayenne
Salsa (makes 1 cup)
2 peaches or nectarines peeled, seeded and diced
12 cherry tomatoes quartered
1 jalapeño chopped (including seeds)
1/4 cup fresh basil coarsely chopped
1/2 tsp sea salt
1 lime
1 avocado cut in half, pit removed

Servings: servings

Units:

Ingredients

Shrimp
2 pkg frozen black tiger shrimp (16/20 size) defrosted and peeled (note: 1 bag equals 12 pieces)
2 tbsp olive oil
1 tsp organic coconut palm sugar
1/2 tsp garlic powder
1/2 tsp ground turmeric
1/2 tsp coarsely cracked black pepper
1/2 tsp sea salt
1/4 tsp cayenne
Salsa (makes 1 cup)
2 peaches or nectarines peeled, seeded and diced
12 cherry tomatoes quartered
1 jalapeño chopped (including seeds)
1/4 cup fresh basil coarsely chopped
1/2 tsp sea salt
1 lime
1 avocado cut in half, pit removed

Servings: servings

Units:

Course Dinner, Lunch
Cuisine Fish & Seafood, Vegetables

Instructions

Shrimp

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.

Salsa

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.

Grilling

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.

Recipe Notes

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.

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