If you are lucky enough to find some beautiful head-on jumbo shrimp in the shell, grab them! They are perfect for wrapping in Cedar.

Total Time: 25 minutes
Servings: 4


  • 8 Cedar Grilling Wraps
  • 16 Jumbo Shrimp
  • 1 shot of Tequila
  • 1 Jalapeño, sliced thin  (you can use any chili depending on how much heat you prefer)
  • 1 Lime, squeezed
  • 1 Tbsp. Olive Oil
  • ½ Tbsp. coarse Sea Salt

Chef's Tip

Cooking shrimp in their shells with the head on helps retain their natural flavor and is far more delicious. Also more hands on when eaten!


  1. One hour before cooking, rinse and pat the shrimp dry.
  2. In a mixing bowl add the tequila, jalapeño, lime juice, oil, and salt.
  3. Add shrimp to mixing bowl and gently toss until all shrimp are coated.
  4. Preheat a grill or oven to 400°F, soak the wraps in water for several minutes.
  5. Place 2 shrimp on each wrap, roll up and secure with twine.
  6. Place the wraps on the grill and close the lid or oven door, cook for 10 – 15 minutes or until done.
  7. Serve immediately with plenty of napkins.


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

Used in this recipe:

Cedar Grilling Wraps