Being a big fan of smoking and grilling, I am always out to try new things. This time I decided to throw some shrimp into the smoker. It turned out to be a pretty easy thing, but I’m not sure if I would throw them in the smoker again. It seemed like they were in there for to little amount of time. I think skewered on the grill is the way to go. But, if your interested in trying it yourself, here is what I did.

I took around a pound of unpeeled jumbo shrimp. I peeled them, deveined them, and lined them inside a 9 x 13 aluminum pan. In the bottom of the pan, I poured about a stick of melted butter. I would do a half stick next time. Here is the rub I used for the shrimp.

2 Tablespoons Old Bay Seasoning

2 Tablespoons Salt

2 Tablespoons Paprika

2 Tablespoons (I would use way less next time)

2 Tablespoons

2 Tablespoons Garlic

1 lb Jumbo Shrimp

1 Lime

1 Stick Unsalted Butter

I put the cleaned shrimp in a bowl, poured the seasoning over them, placed a plate over the bowl and shook until all the shrimp were coated. I lined them flat in the pan and let them sit in the fridge for about 2 hours.

I set the temp for the smoker at 225 degrees and I used some hickory wood chips. I put the pan of shrimp on the middle rack and closed the door. The nice thing about shrimp is that they have their very own built in timer. They will go from a bland grey color to a bright pink color when they are done.

This only took about 20 minutes, so don’t run to far from your smoker. If you wait to long, they start to get rubbery, and no one will be happy with them. At the 20 minute mark, I scooped the shrimp out of the left over butter and put them onto a paper towel on a plate to drain. Once they were drained, I squeezed fresh lime over them and they were awesome!

Keep an eye out for future recipes!