Ingredients

Let’s Cook!

• 1
  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.
  
• 2
  Preheat oven to 325°.
• 3
  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)
  
• 4
  Fully baked lemonly, cheesy peppered asparagus!
  
• 5
  Clean and heat your grill to high.
  
• 6
  Soak your cedar planks in water for 10 minutes. Rinse and pat salmon dry. Coat salmon with olive oil. Season and add sliced lemons.
  
• 7
  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!
  
• 8
  Finished grilled King Salmon.
  
• 9
  At the same time, place your marinated jumbo shrimp on a vented BBQ flat plate and grill for 4 minutes.
  
• 10
  Fully BBQ'd Shrimp.
  
• 11
  Feel free to make a quick, easy Hollandaise Sauce for your asparagus. Knoors makes a great one! It only requires whole milk and butter.
  
• 12
  Enjoy!