• 20 – 25 large raw shrimp
• 1 7”x15”x½” cedar plank (do not soak)
• 1 lemon, sliced thinly
• 2 tablespoons olive oil
• 2 cloves garlic minced
• ½ teaspoon red chili pepper flakes
• ½ teaspoon fresh ground pepper
• 2 Tablespoons melted butter
• ¼ cup fresh parsley chopped
• ¼ cup grated asiago cheese
• ¼ cup fine bread crumbs

Shell and thoroughly rinse shrimp, leaving tails on. Pat dry
Preheat lemon lined cedar plank indirectly at 400 degrees for 5 minutes
Heat olive oil in frying pan over medium heat
Add garlic, red pepper, and ground pepper to olive oil. Sauté 15 seconds
Add butter, chopped parsley and shrimp. Stir mixture just enough to coat shrimp
Add half 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 barbecue lid closed for approximately 10-15 minutes at 400 degrees
Serve shrimp with the cooked lemon slices

Bruschetta

• 2 medium ripe tomatoes diced
• ½ onion chopped
• 1 clove garlic minced
• ¼ cup fresh basil julienned
• 1?8 cup extra virgin olive oil
• ¼ tsp salt
• French baguette sliced in 1” pieces
• Fresh grated parmesan cheese

Makes 12 servings