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.

Planked Shrimp
Planked Shrimp with Smoky Avocado, Peach and Tomato Salsa
Planked Shrimp with Smoky Avocado, Peach and Tomato Salsa
Servings Prep Time Cook Time
6servings 15minutes 15minutes + 30 minutes (soaking time)
Servings Prep Time
6servings 15minutes
Cook Time
15minutes + 30 minutes (soaking time)
Servings: servings
Servings: servings
    1. 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.
    2. In a bowl, combine shrimp, oil, sugar, garlic powder, salt, turmeric, black pepper, salt and cayenne. Let marinate for 15 minutes.
    1. 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.
    1. Preheat grill to high. Have a spray bottle filled with water close by for flare-ups.
    2. 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.
    3. 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.
    4. 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.