Summer splendor on a fork! This is the perfect meal for a hot summer day. Fresh, with a delicate balance of flavors. A little smoky from the planks, but not so as to overpower the veggies; a little subtle sweetness from the balsamic, peppery zip from the basil, and mini mouth-explosions from the salt. It has a great combination of crunch from the veggies, in contrast to the denser shrimp & al dente pasta. If you don’t have any black lava sea salt, substitute any salt that is relatively coarse. You can substitute any good-quality white balsamic. I used angel hair nests because that’s what I had. I’d recommend you use normal loose angel hair, though; I think it would work better with this recipe. Shrimp cook fast, so don’t soak the planks very long. They need to get up to smoking rather quickly, and won’t really have time to burn up. Do get everything out & ready before cooking, too, as the cook time is so short.
Ingredients:
1 pound (454 g) raw shrimp
alder planks to fit shrimp
1 yellow bell pepper
½ pound (227 g) cherry tomatoes
½ cup (60 g) chopped sweet onion
¼ cup (10 g) chopped fresh basil
4 ounces (114 g) angel hair pasta
¼ teaspoon black lava sea salt (may substitute kosher or another large-flake salt)
honey ginger white balsamic for drizzling – about ¾ teaspoon, or to taste
¼ cup (20 g) fresh, grated parmesan
Preparation:
1.) Set your planks to soak about half an hour before cooking.
2.) Fill your pasta pot, add a little salt & olive oil, and bring to a boil. While the water heats, chop all the veggies, & the basil. Measure your parmesan, and have your balsamic out & ready.
3.) Preheat the grill on high. You’ll want it as hot as it gets before you cook. Pat shrimp dry, and place on drained plank.
4.) Place the plank on the grill, and close the lid. Turn down to medium-high. Go right back inside & start the pasta cooking. Your angel hair will take about 3-4 minutes, and the shrimp 5-6 minutes.
5.) Place the drained pasta in a large serving bowl. Add shrimp, dust with black lava salt, and drizzle a little balsamic over it.
6.) Add the veggies & basil, & a little more balsamic. Stir, top with parmesan, & serve immediately.
Plank Grilled Shrimp With Summer Veggies & Pasta
Ingredients
1 pound (454 g) raw shrimp
alder planks to fit shrimp
1 yellow bell pepper
½ pound (227 g) cherry tomatoes
½ cup (60 g) chopped sweet onion
¼ cup (10 g) chopped fresh basil
4 ounces (114 g) angel hair pasta
¼ teaspoon black lava sea salt (may substitute kosher or another large-flake salt)
honey ginger white balsamic for drizzling – about ¾ teaspoon, or to taste
¼ cup (20 g) fresh, grated parmesan
Directions
1.) Set your planks to soak about ½ hour before cooking.
2.) Fill your pasta pot, add a little salt & olive oil, and bring to a boil. While the water heats, chop all the veggies, & the basil. Measure your parmesan, and have your balsamic out & ready.
3.) Preheat the grill on high. You’ll want it as hot as it gets before you cook. Pat shrimp dry, and place on drained plank.
4.) Place the plank on the grill, and close the lid. Turn down to medium-high. Go right back inside & start the pasta cooking. Your angel hair will take about 3-4 minutes, and the shrimp 5-6 minutes.
5.) Place the drained pasta in a large serving bowl. Add shrimp, dust with black lava salt, and drizzle a little balsamic over it.
6.) Add the veggies & basil, & a little more balsamic. Stir, top with parmesan, & serve immediately.
julienne.red 
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