Bbq Bacon-wrapped Cedar Plank Gulf Shrimp Recipe

Soak plank

Submerge the cedar plank in water and weigh it down so it stays submerged. Soak for at least 1 hour (or up to 4 hours). If short on time, reserve 30 minutes but expect more flare-ups during grilling.

Prep shrimp

Pat the shrimp very dry with paper towels. Keep tails on for presentation. If shrimp are large (16/20), leave as-is; if extra-large, you may butterfly to help cook evenly.

In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, light brown sugar, Dijon mustard, hot sauce (if using), kosher salt, and black pepper until smooth. Taste and adjust seasoning—should be slightly sweet, tangy, and smoky.

Reserve about 2 tablespoons of the mixture in a small bowl to use as a finishing glaze after grilling. Toss the remaining marinade with the shrimp in a shallow dish to coat evenly. Marinate shrimp at room temperature for 10–15 minutes (do not exceed 30 minutes or acid from lemon will start to ‘cook’ the shrimp).

Take each halved bacon slice and wrap one shrimp once or twice (depending on bacon width), leaving the tail exposed. Secure with a toothpick if needed. Repeat until all shrimp are wrapped.

Place the soaked cedar plank on a rimmed baking sheet and arrange the bacon-wrapped shrimp in a single layer on the plank, spaced slightly apart (about 1/2 inch). Brush the tops lightly with some of the reserved marinade/glaze.

Preheat a gas or charcoal grill to medium-high heat (about 375–400°F / 190–205°C). Place the soaked cedar plank directly on the grill grates over indirect heat for 3–4 minutes to begin releasing smoke. Watch carefully — the plank will begin to char at the edges but should not ignite.

Move the plank to the coolest part of the grill (indirect heat) and close the lid. Grill for 8–12 minutes, rotating the plank once halfway through so shrimp cook evenly. Cooking time depends on shrimp size and grill temp. Bacon should be crisp-ish and shrimp opaque and just firm to the touch (internal temp 120–125°F / 49–52°C for shrimp; it will continue to firm slightly after removal).

If bacon needs extra crisping, briefly transfer plank over direct medium heat for 1–2 minutes while watching closely for flare-ups.

Remove the plank from the grill and immediately brush the reserved glaze over the shrimp to add shine and flavor. Sprinkle chopped parsley over the top.

Serve the cedar plank directly at the table (on a heat-proof surface) or transfer shrimp to a platter. Provide lemon wedges for squeezing over shrimp. Discard toothpicks before eating.