By: Chef Ryan Skelton
(POSTED: June 22, 2011)
Smokin' Shrimp with Mango Salsa
Prep Time: 30 min. (plus marinating and soaking the plank)
Total Time: 25 min.
1 cedar plank soaked in water for 3-4 hours
16 (2 x 454 g packages) compliments extra colossal freshwater shrimp, thawed & peeled
2 smoked chipotle peppers, minced
½ lime juiced and zest
1 tbsp (15 mL) liquid honey
sea salt to taste
1 mango, peeled and finely diced
1 small red pepper, seeded and finely diced
1 shallot, peeled and finely diced
2 green onions, washed trimmed and very thinly sliced
1 tsp (5 mL) finely minced fresh ginger
1 tsp (5 mL) liquid honey
1 clove garlic, finely minced
½ lime juiced
sea salt and pepper to taste
Toss together the mango, red pepper, shallot, ginger, honey, garlic and lime juice in a mixing bowl. Refrigerate until needed (this can be made the day before if you like). Before serving, let the mango salsa come to room temperature, mix in the green onions and season to taste with sea salt and pepper.
Combine the shrimp, chipotle peppers, lime juice, lime zest, and honey in a large plastic freezer bag or bowl and mix well. Refrigerate for 20 minutes.
Pre-heat your grill at medium high on one side and medium low on the other with the lid closed. Set the soaked plank on the medium low side, close the lid and wait for smoke. When you see and smell the plank smoking, quickly open the lid, lightly brush the plank with some oil and arrange the shrimp on the cedar plank. Close the lid and cook for another 5-7 minutes until the shrimp are cooked through. They will be just firm to the touch and opaque in colour.
Remove the plank from the grill and set it on a stone, tile or baking tray (because there may be burning embers on the underside of the cedar board). Serve with the mango salsa.
(The smell of the smoking plank combined with the taste of the Smokin' Shrimp paired with the Mango Salas will be a BBQ epiphany. Make the mango salsa the day before and refrigerate it over night. This will allow all the flavours in the salsa to mingle and give you one less thing to worry about when you are grilling the shrimp.)
When steaming foods, they should all be a similar size so they cook evenly and finish together. This means you may have to cut some of the potatoes in half to match up with your smallest potato.