Add everything in the ● Grilled Cilantro Lime Shrimp section to a Ziplock Bag and allow to marinate for at least 15 minutes. Refrigerate and occasionally massage bag.
Preheat oven to 325°.
Mix everything in the ● Asparagus section. Bake asparagus for 35 minutes at 325°. Check at 30 minutes in for doneness. You'll want them cooked but, still with a slight crisp. Know you can also grill your asparagus. My student opted not to for ease. ;0)
Fully baked lemonly, cheesy peppered asparagus!
Clean and heat your grill to high.
Soak your cedar planks in water for 10 minutes. Rinse and pat salmon dry. Coat salmon with olive oil. Season and add sliced lemons.
Grill salmon for 8 + minutes depending upon the thickness of your salmon. Try not to open your grills lid while grilling. You'll want that cedar to heat up and smoke your fish!
Finished grilled King Salmon.
At the same time, place your marinated jumbo shrimp on a vented BBQ flat plate and grill for 4 minutes.
Fully BBQ'd Shrimp.
Feel free to make a quick, easy Hollandaise Sauce for your asparagus. Knoors makes a great one! It only requires whole milk and butter.
Enjoy!
