Preheat smoker to 275 degrees. Rinse shrimp, de-vein, de-shell as needed. Season shrimp with Lane's Q-Nami Rub and 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.
When the smoker is ready, cook shrimp (in the foil pan) for 20-25 minutes. The shrimp will turn an orangish color when finished.
Smoked Buttery Shrimp Recipe
Shrimp / Appetizer
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.
Lane's Q-Nami Rub
15 Large Shrimp
1/2 Cup butter (1 Stick)
1 Clove garlic (minced)
2 Sticks Rosemary
1/4 Lemon (squeezed)
1/2 cup ketchup(reg or spicy)
2 tbsp. fresh lemon juice
1 tbsp. Bear and Burton’s W sauce
1-2 tbsp. fresh or prepared horseradish
1-2 cloves of garlic, minced fine
1-2 tsp. One Legged Chicken Buffalo sauce(optional)
Smoked Buttery Shrimp
Rinse shrimp, devein, de-shell as needed
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.
While shrimp are cooking mix together all cocktail cause ingredients in a mixing bowl and chill for 10-25 minutes before serving.
- 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.