With this grill cooked smoked shrimp recipe, you get both healthful eating and great flavor. The herbed marinade really kicks up the flavor a notch or two.
Larger shrimp will take less time to prepare, but will take a little longer to smoke. For this recipe I like to use Extra Large (26/30 per pound), or Jumbo shrimp (21/25 per pound).
If the shrimp are going to be skewered, peel them completely, tail and all. Leave the tail on if they will be smoked loose on the grill...that makes eating with the fingers a little easier.
Combine the olive oil, lemon juice, herbs and garlic in a bowl. Add the shrimp to the marinade and refrigerate.
Prepare the grill for smoking. Maintain a temperature near 225 degrees Fahrenheit as the shrimp are smoking.
Wrap 1/4 to 1/2 cup of the soaked apple chips in a foil pouch. There's no need to poke holes in the pouch, but do leave the seam at the top. The smoke will find its way out. Lay the foil pouch directly over the lit burner, or on the hot coals, under the grate.
Remove the shrimp from the marinade, and skewer if desired. Discard the marinade. When the wood begins to smoke, place the shrimp in the grill and close the lid. Smoke the shrimp using indirect heat for 20 to 30 minutes, or until the shrimp have firmed up and are opaque.
Don't allow the smoked shrimp to cook too long in the grill, or they'll become dry and tough. That would be a crying shame ;-)
Serve the smoky herbed shrimp appetizers with your favorite barbecue sauce or a good quality seafood cocktail sauce.