Cedar-planked shrimp with pumpkin seed salsa from The Grilling Book: The Definitive Guide from Bon Appétit by Adam Rapoport

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Notes about this recipe

  • TrishaCP on July 03, 2015

    This was very good. The shrimp on their own were succulent and perfectly cooked, with a nice aroma from the cedar plank. The salsa was good, but I couldn't taste the pepitas really at all. Instead, it tasted gazpacho-ish to me (probably the pepper and sherry vinegar). The sauce paired well with grilled corn.

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