Description
Transform simple ingredients into extraordinary smoked shrimp bathed in garlic butter with fresh rosemary and lemon, all kissed with pecan smoke.
Ingredients
- 15 large shrimp, peeled and deveined (tails on)
- 1 tablespoon seasoning of your choice (Q-nami Rub recommended)
- ½ cup (1 stick) butter
- 1 clove garlic, minced
- 2 sprigs fresh rosemary
- ¼ lemon, squeezed
Instructions
- Rinse the shrimp under cold water and pat completely dry with paper towels.
- Sprinkle your chosen seasoning evenly over all the shrimp, coating both sides.
- In a small bowl, melt the butter in the microwave and stir in the minced garlic until well combined.
- Place the seasoned shrimp in an 8×8 foil pan, arranging them in three neat rows of five shrimp each.
- Pour the garlic butter mixture over the shrimp, making sure it pools around them. Squeeze the lemon quarter over everything and place rosemary sprigs in between the rows.
- Preheat your smoker to 275°F with pecan wood. Place the pan on the grate over indirect heat.
- Cook for 20-25 minutes until the shrimp turn a beautiful orange color and reach an internal temperature of 120°F.
- Transfer to a serving platter, drizzling the garlic butter from the pan over top.
Notes
Don’t skip the drying step before seasoning. Serve with bread for soaking up the garlic butter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Smoking
- Cuisine: American