Preheat smoker to 275 degrees. Rinse shrimp, de-vein, de-shell as needed. Season shrimp with Lane's Q-Nami Ruband place in an 8x8 foil pan in three rows. In a bowl, melt one stick of butter then add minced garlic. Pour butter and garlic mixture onto shrimp. Squeeze 1/4 of a lemon into the pan and place the two sticks of rosemary in between the three rows of shrimp.
Cook
When the smoker is ready, cook shrimp (in the foil pan) for 20-25 minutes. The shrimp will turn an orangish color when finished.
Shrimp, smoked shrimp? Smoked buttery shrimp! And these babies are gratifying. Quick and easy! They shouldn't taste this good, but we're not mad about it.
Season shrimp with Lane's Q-Nami Rub and place in 8x8 foil pan - three rows.
In a bowl - melt one stick of butter then add minced garlic
Pour butter and garlic mix onto shrimp. Squeeze 1/4 of a lemon into the pan and place the two sticks of rosemary in between the three row of shrimp
Get smoker up to 275 degrees with pecan wood. Once ready, place the foil pan in the grill over indirect heat for 20-25 minutes. The shrimp will turn an orangish color when finished.
Recipe Note
Oven Notes - You can do this recipe in the oven, you will lose the smokey flavor. Use a glass baking dish - oven to 350 - for about 10 - 13 minutes or so.
Note - The prime internal temp for shrimp to be done is 120 degrees. 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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16 comments
Doug
Great recipe! Made exactly as described, they were gone in 10 minutes!
Stephen Daniel
I have made this several times it is very easy and everyone loves it my 11 year old grandson will eat however many he can get and I mean like a couple of pounds if you don’t watch him.
Jim
Made it twice. Very much in demand!
Nino Dagosta
Made these the other day, added a bit more garlic as it’s in my genes. Absolutely FANTASTIC!!!!!!
John
YUM
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16 comments
Doug
Great recipe! Made exactly as described, they were gone in 10 minutes!
Stephen Daniel
I have made this several times it is very easy and everyone loves it my 11 year old grandson will eat however many he can get and I mean like a couple of pounds if you don’t watch him.
Jim
Made it twice. Very much in demand!
Nino Dagosta
Made these the other day, added a bit more garlic as it’s in my genes. Absolutely FANTASTIC!!!!!!
John
YUM
Leave a comment
All comments are moderated before being published.
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