Rustic cedar shrimp with lemon butter

Yield: 2 servings

Measure Ingredient
1.00 untreated cedar plank
1 olive oil; for coating, plus
2.00 tablespoon olive oil
1.00 pounds shrimp - (abt 10 shrimp); head on, in shell
1 bayou blast - {emeril's creole seas; oning}, see *
1.00 small red onion; thinly sliced
2.00 italian tomatoes; quartered
1 lemon butter; see * note

* Note See the "Bayou Blast - {Emeril's Creole seasoning}" and "Lemon Butter" recipes which are included in this collection.

Preheat grill. Oil the cedar plank on one side. To assemble the plank, toss the tomatoes and onions with 1 tablespoon of the oil and Bayou Blast. Lay out the tomatoes and onions on the cedar plank, making sure not to get to close to the edge. In the same bowl, toss the shrimp with the remaining oil, and season with Bayou Blast. Lay out the shrimp on top of the tomatoes and onions. Place in the center of the grill. Cover and cook 10 minutes. Remove the plank from the grill and place on a serving plate. Drizzle with the Lemon Butter.

This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2242 broadcast 09-27-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-13-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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