• 1 lime
• olive oil
• fresh cilantro
• cumin
• 2 pounds shrimp OR salmon fillets
• 1 or 2 Fire & Flavor 15 in. Cedar grilling planks, soaked
• flour tortillas
• sour cream
• 1 avocado
• salsa

Instructions:

3 tablespoons fresh lime juice
1/4 cup olive oil
3 tablespoons fresh cilantro, chopped
1/2 tablespoons ground cumin
2 pounds fresh shrimp, peeled and deveined or 2 pounds salmon fillets
1 or 2 – 15” Cedar Grilling Planks, soaked
10 – 6” flour tortillas
Sour cream
Fresh avocado, sliced
Assorted salsa (such as mango or peach and tomato)

FIRST In a medium bowl combine lime juice through salt and pepper and whisk gently. Place seafood in a gallon size tip top bag, add marinade, and seal. Marinate in refrigerator for 10 minutes. Preheat grill to medium low 350-400 degrees, place soaked planks on grill, close lid and heat for 3 minutes or until a light smoke develops.

NEXT Flip planks with tongs and place seafood on heated side of plank. Grill shrimp, with lid closed, on a single layer for approximately 10 minutes or until pink. For salmon, grill 12-15 minutes until desired doneness.

LAST Remove hot plank and seafood from grill and place on heat proof platter. Serve with tortillas and various toppings.

• 1 pound peeled shrimp
• lemon pepper seasoning
• 1 15in. F&F grilling plank, soaked
• mustard
• honey
• orange juice
• Worcestershire sauce
• fresh basil or parsley

Instructions:

1 pound peeled shrimp, tails intact
1 teaspoon lemon pepper
1 - 15" Fire & Flavor Cedar Grilling Plank, soaked
Sauce:
1/2 cup mustard
2 tablespoons honey
2 tablespoons orange juice
1 tablespoons Worcestershire sauce
1 tablespoon chopped parsley or basil for garnish

FIRST Sprinkle shrimp with lemon pepper seasoning and set aside. In a medium bowl, combine mustard through Worcestershire and set aside. Heat grill to 350-400 degrees.

NEXT Place soaked plank on grill, close lid, and heat for approximately three minutes. Flip plank and heat second side for an additional two minutes or until a light smoke develops. Place shrimp on hot plank, close lid and grill for 8-10 minutes until shrimp are pink.

LAST Remove plank and shrimp from grill, drizzle shrimp with sauce and sprinkle with chopped herbs. Serve remaining sauce on the side.

• 1 1/2 pound flank steak
• chili powder
• cumin
• salt and pepper
• paprika
• coriander
• 1 - F&F 15 in. Cedar plank, soaked

Instructions:

1 -1 1/2 pound flank steak
4 teaspoons chili powder
2 teaspoons cumin
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/2 teaspoon paprika
1/2 teaspoon coriander
1 – 15” Fire and Flavor Cedar Grilling Plank, soaked

FIRST In a bowl, combine spices, salt and pepper. Rub mixture directly onto flank steak. Sear each side of steak on high heat (450-500 degrees) for 1 minute. This can be done on the grill or stovetop.

NEXT Reduce grill temperature to 350 degrees, place soaked plank on grill and close lid. Heat plank for 3 minutes, flip plank, and place rubbed flank steak directly on heated side of plank. Close lid and cook about 15-18 minutes for medium (meat thermometer should read about 155 degrees) or until of desired doneness. Cooking times will vary depending on thickness of meat.

LAST Remove plank and steaks from grill and let sit for 10 minutes before serving. Serve with lime and salsa.

• 6 oz. shrimp
• 1 onion
• 10 - 2 in. baby portobello/ white button mushrooms
• garlic
• fresh basil
• fresh rosemary
• fresh breadcrumbs
• Parmesan cheese
• mayonnaise
• 1 F&F Cedar Plank

Instructions:

Because mushrooms soak up flavor, this recipe can easily be planked in the oven.

6 ounces shrimp, peeled and diced
1/2 cup onion, chopped
3 large garlic cloves, minced
1/4 cup fresh basil, chopped
1/2 teaspoon fresh rosemary, chopped
2/3 cup fresh breadcrumbs
1/2 cup grated Parmesan Cheese
1/4 cup mayonnaise
10 - 2 inch Baby Portobello or white button mushrooms, stems and dark gills removed
1 – 15” Fire & Flavor Cedar Grilling Plank, soaked

FIRST Preheat grill to medium-low heat, about 350 degrees. Heat oil in a large skillet over medium-high heat; add onion and garlic and sauté until softened, about 4 minutes. Stir in fresh herbs and continue cooking for an additional minute. Add onions to bowl with raw shrimp, stir in breadcrumbs, cheese, and mayonnaise; season filling with salt and pepper.

NEXT Arrange mushroom caps, rounded side down, on baking sheet and mound shrimp filling in each mushroom cap, pressing filling to slightly compact. Mushrooms can be filled 6 hours ahead, cover with damp paper towel and refrigerate until ready to cook.

LAST Place soaked plank on grill, close lid and heat for 3 minutes. Flip plank using tongs and place mushrooms on hot plank. Close lid and cook for approximately 15 minutes until mushrooms are tender to touch and filling begins to brown. Remove plank and mushrooms from grill, top with parsley, and serve.

• 4 petite sirloin or fillets, about 6-8oz. each
• olive oil
• Worcestershire sauce
• barbecue sauce
• balsamic vinegar
• 4 garlic cloves, smashed
• 2 sprigs of thyme
• kosher salt or F+F Salt & Spice Blend
• pepper
• 1 - Fire & Flavor Cedar Grilling Plank, soaked

Instructions:

4 petite sirloin or fillets, about 6-8 oz. each
1/4 cup olive oil
1/4 cup Worcestershire sauce
3 tablespoons barbecue sauce
2 tablespoons balsamic vinegar
4 garlic cloves, smashed
2 sprigs of thyme
1 teaspoon kosher salt or Fire & Flavor Sea Salt with Spices
1 teaspoon pepper
1 - 15" Fire & Flavor Cedar Grilling Plank, soaked

FIRST In a large zip top plastic bag combine olive oil through thyme, add steaks, and marinate in refrigerator for 15 minutes. Marinate an additional 15 minutes at room temperature (this raises the temperature of the meat and insures even cooking).

NEXT Remove steak from bag and season both sides with salt and pepper. Sear each side of steak on high heat (450-500°F) for 1 minute. This can be done on the grill or stovetop.

LAST Reduce grill temperature to 350°F, place soaked plank on grill and close lid. Heat plank for 3 minutes, flip plank, and place rubbed flank steak directly on heated side of plank. Grill with lid closed for 7-8 minutes for medium or until desired doneness. Remove plank and steak from grill and allow meat to rest for 5 minutes before serving.