Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 4 servings
3 tablespoons olive oil
1 tablespoon Fire & Flavor Salmon Rub
Zest and juice of ½ lime
½ teaspoon kosher salt
1 ½ pounds large shrimp, peeled and deveined with tails left intact
2 Fire & Flavor Alder or Cedar Grilling Planks, soaked
Peach and Avocado Salsa:
2 ripe peaches, diced
1 avocado, diced
¼ cup red onion sliced thin into half moons
1 small Serrano pepper, minced
Juice of one lime
½ cup fresh basil leaves, torn
FIRST: Combine oil, Salmon Rub, lime juice and zest, and salt in a large bowl. Add shrimp, tossing to coat, and marinate in refrigerator for 15-20 minutes. Soak wood plank in water for one hour.
NEXT: In a medium bowl, combine salsa ingredients (peaches through basil), season with kosher salt and freshly ground black pepper. Set aside if using immediately or refrigerate for later us.
LAST: Preheat grill to 350°F or medium-low. Remove shrimp from bag and discard marinade. Place soaked plank on grill, close lid, and heat for 3 minutes. Flip planks and place shrimp in a single layer on planks. Close lid and grill for 8-11 minutes, until shrimp are pink. Remove shrimp and planks from grill; serve immediately with salsa.