Cedar Planked Garlic Shrimp with Asiago Gratin
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  • 10-12 colossal raw shrimp (or 20 large)
  • One lemon, sliced thinly
  • One small wedge of lemon
  • 2 tbs (30 ml) olive oil
  • 2 3 cloves chopped garlic
  • tsp (2 ml) pepper flakes
  • tsp (2 ml) fresh ground pepper
  • 2 tbs (30 ml) melted butter
  • cup (65 ml) chopped fresh parsley
  • cup (65 ml) grated asiago cheese
  • cup (65 ml) fine bread crumbs


  • Shell and thoroughly rinse shrimp, leaving tails on. Pat dry
  • Preheat lemon lined cedar plank indirectly at 400F (200C) for 5 minutes
  • Heat olive oil in frying pan over medium heat
  • Add garlic, red pepper, and ground pepper to olive oil. Saut 30 seconds
  • Add butter, chopped parsley and shrimp. Cook for 3 minutes
  • Add the asiago cheese and all the bread crumbs to the pan and toss to coat
  • Immediately pour the mixture onto the preheated lemon lined cedar plank
  • Sprinkle the remaining asiago cheese over the shrimp mixture
  • Cook indirectly with lid closed for (approximately) 10-15 minutes at 400F (200C)
  • To serve: squeeze a small wedge of lemon over surface if desired