When the temperature outside dips, there's no need to give up the flavor of grill-smoked shrimp. Soak Wildwood red cedar grilling planks in water and smoke your favorite foods in the oven.

Cedar Plank Chili-Lime Shrimp Bowls

Cover cedar planks with water; soak for 1 to 2 hours. Peel shrimp, leaving tails attached.

Pat shrimp dry with a paper towel. Place in a large resealable plastic bag. Add 2 Tbsp. marinade and chili-lime rub. Seal bag. Turn bag to evenly coat shrimp with marinade and rub. Marinate in refrigerator for 15 to 20 minutes, turning bag halfway through.

Meanwhile, preheat oven to 425 degrees. Line a large rimmed baking pan with foil. Place soaked cedar planks in prepared baking pan; set aside. Toss together red cabbage, 2 tsp. lime juice and oil in a medium bowl. Set cabbage aside until serving, stirring occasionally.

Place baking pan with cedar planks in oven for 8 to 9 minutes or until wood is fragrant.

Remove shrimp from marinade; discard marinade in bag. Lightly pat shrimp with paper towels to remove excess marinade. Place shrimp in a single layer on hot cedar planks. Bake shrimp for 5 minutes. Remove pan with shrimp from oven; brush shrimp with remaining 2 Tbsp. marinade.

Place oven rack 6 in. from heat. Preheat broiler to HIGH. Broil shrimp for 2 to 3 minutes or until shrimp reaches 145 degrees. Meanwhile, heat rice in microwave according to pkg. directions.

To serve, toss together rice, 2 tsp. cilantro and remaining 1 tsp. lime juice in another medium bowl. Divide rice mixture among 2 serving bowls. Top with shrimp, avocado and mango. Garnish with peanuts and additional cilantro; serve with lime wedges, if desired.