I saw some cedar wraps from woot.com on sale and thought “Man, I gotta try these”.  For those that don’t know what they are here’s a link from amazon:
Click me for cedar wraps…

Another key ingredient, agave nectar, to be used in place of syrup or honey, all natural too.
Click me for agave nectar…

Shrimps:

Lime juice
1-2 tablespoons soy sauce
1/4 cup fresh cilantro chopped
1-2 tablespoons olive oil
Agave nectar
Old bay seasoning to taste
Baby carrots sliced lengthwise
Chopped chives.

Soak cedar wrap planks in liquid for at least 20 mins, I used apple juice.  If you’re using 6X6 wraps, you’ll get about 4 shrimps per wrap.

Shell and devein a pound or more of jumbo shrimp.

Mix in bowl the cilantro, baby carrots, chopped chives, soy sauce, olive oil, a few shakes of old bay, a few squirts of lime juice, and a few squirts of agave nectar.

Add shrimp and toss, let sit for 20 mins in fridge.

Line up shrimp in the middle of wrap (make sure to include some of the marinated chives and carrots, or add any other veggies you may like), wrap and tie lightly with green onion or butcher string.

Grill indirect for 6-10 mins until shrimp looks pink.  If you want to try with fish, like tilapia or grouper, just cook about 5 mins longer.

Serve hot right on the plate and eat food out of wraps.

Peaches and pears, (wrapped): 

Two to 3 cups of peaches and pears, cut into bite sized pieces

1/4-1/2 cup of your favorite baking  liquor, i used naVan and amoretto

2 tablespoons cinnamon sugar

1/8 teaspoon salt

2 tablespoons vanilla bean sugar

Flaked coconut.

Mix all ingredients except coconut in bowl and let sit for 20 mins.  Take four peaches (depending on the size) and lightly roll in coconut until covered.  Line up fruit in the cedar wrap (pre-soaked in apple juice), wrap and then tie with butcher string or clip with metal paper clip.

Repeat with pear and remaining fruit.  Grill indirect for 10-15 mins until coconut looks nice and toasted on the edges.  Serve hot on plate in wrap along with ice cream or whipped cream.

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