Planked Lemon Pepper Shrimp
Food and Drink

Recipe and photo courtesy of Josh Tahan

Planked Lemon Pepper Shrimp

"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."

Serves: 8–10


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.