Serving: 12
Prep Time: 30 minutes
Heat: direct high heat (450°F-500°F) and medium low (325°F)
Grilling Time: 5 minutes
¼ cup soy sauce
1 tablespoon sesame oil
1 tablespoon minced garlic
1 teaspoon minced ginger
½ teaspoon crushed red pepper
24 jumbo shrimp (about 2 pounds), peeled and deveined
1 cup cilantro sprigs
2 tablespoons toasted sesame seeds
Bibb lettuce for wrapping
1 Afire gourmet cedar plank
First. To make the marinade, in a large, nonreactive bowl combine ¼ cup of the plum sauce, the soy sauce, sesame oil, garlic, ginger, and crushed red pepper and whisk well. Add the shrimp and toss to coat. Marinate in the refrigerator for 30 minutes.
Second. Place shrimp on plank. If the shrimp are too large to all fit on one plank, prepare in two batches. It is important to not let them overlap.
Third. Close lid and grill for 5 minutes, or until the shrimp have turned pink. Be careful not to overcook. Shrimp will become chewy if cooked too long.
Last. Remove from grill. Put 2 to 3 shrimp, cilantro sprigs, a sprinkle of sesame seeds, and a drizzle of plum sauce on each lettuce leaf and warp.
Grilling Tips: To prevent your food from sticking to the plank, brush a little olive oil on to the plank. Spray some water on the plank, if burning.
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