"Cut the cedar planks in half to use as individual serving dishes. You can fit 10 to 12 shrimp on a half plank. Use the Key West Dipping Sauce on anything from salmon to smoked pork loin."
2 pounds peeled, deveined, tail-on shrimp, (13–15 per pound)
1 tablespoon extra virgin olive oil
3 tablespoons Meat Church Lemon Pepper
2 cedar planks, submerged in water for 30 minutes
2 tablespoons unsalted butter, melted
2 cloves garlic, minced
Key West Dipping Sauce:
1 ½ cups orange marmalade (with the orange peel included)
¾ cup mayonnaise
½ cup stone ground or Creole mustard
1 tablespoon water
2 tablespoons prepared horseradish
3 tablespoons key lime juice
¼ teaspoon Meat Church Lemon Pepper
Preheat grill to 400 degrees. Set up for direct cooking (grilling directly over the flames).
Mix olive oil and 1½ tablespoons of the lemon pepper in a small mixing bowl. Add shrimp and toss until evenly coated with the mixture. Add the remaining 1½ tablespoons of lemon pepper and toss again.
Remove cedar planks from the water and pat dry with a paper towel. Using tongs, transfer the planks to your grill and let them “cook” for 2 minutes. Flip and repeat. Remove from grill.
Line the shrimp up on the planks. Try to stand the shrimp up (a small slice down the back/semi-butterflied helps) as best you can. Carefully place the planks on the grill and cook for 6 minutes.
While your shrimp cooks, stir the butter and garlic together in small bowl. When the 6 minutes are up, baste the shrimp with the garlic butter. After another 6 minutes, remove the shrimp-filled planks from the grill and serve alongside the Key West Sauce.
Key West Sauce: Place all ingredients in a blender or food processor and puree until smooth. Refrigerate and serve cold. Sauce can be made up to four days in advance.