Szechuan pepper can give an unusual tingling feeling on the tongue and is fantastic with both Cedar and Garlic.

Total Time: 15 minutes
Servings: 4


  • Cedar Grilling Planks
  • 2 lb Shrimp (we used headless shell on shrimp)
  • 1 Tbsp Szechuan peppercorns, ground
  • 2 Tbsp Garlic, minced
  • ½ Tbsp Coarse Salt
  • 1 Tbsp Olive Oil

For the Aioli

  • 3 Eggs, separated
  • 1 Cup mild Olive Oil
  • 1 Tbsp Lemon Juice
  • ½ Cup Green Onion, sliced

Chef's Tip

You can use any kind of shrimp for this recipe, we used red shrimp because they look and taste amazing.


  1. Preheat a grill or oven to 425°F, soak the planks in hot water for at least 15 minutes.
  2. Place the shrimp in a mixing bowl with the peppercorns, garlic, salt, and oil. Toss to combine.
  3. Lay the shrimp on the grilling planks and set on the grill or in the oven. Close the lid or door for 10-15 minutes.
  4. While the shrimp cooks make the aioli (aioli can also be made in advance).
  5. Place the egg yolks in a food processor. With the machine running slowly add the oil in a steady trickle until it’s all gone. The mixture will have a mayonnaise consistency. Add the lemon juice and green onion, continue to run the machine until well incorporated.
  6. Take the shrimp off the heat and serve immediately with the aioli.


*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cedar Grilling Planks