Smoked Buttery Shrimp

Smoked Buttery Shrimp

Ingredients

  • 15 large shrimp
  • 1/2 Cup (aka- 1 stick) butter
  • 1 clove garlic, minced
  • 2 sticks Rosemary
  • 1 Tablespoon Q-Nami Rub
  • 1/4 lemon, squeezed

Directions

  • Rinse shrimp, devein, de-shell as needed
  • Apply Q-Nami
  • In a bowl, melt one stick of butter. Once melted, add minced garlic
  • Grab an 8x8 foil pan, place shrimp in three rows 
  • Pour butter and garlic mix onto shrimp. Squeeze 1/4 of a lemon into pan and place the two sticks of rosemary in between the three rows of shrimp 
  • Get smoker up to 275F with pecan wood. Once ready, place pan in grill over indirect heat for 20-25 minutes. Shrimp will turn an orangish color when finished.

Note: The prime internal temp for shrimp to be done is 120 degrees fahrenheit. It will have a firm bite and will be orange. Going too much over that temp can turn them rubbery to the bite.

This recipe was adapted from Learning to Smoke. You can see the original version of the recipe here

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