Smoked Shrimp

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).

Herb Marinated and Smoked Shrimp

• 2 pounds Extra Large or Jumbo shrimp, deveined and peeled
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh squeezed lemon juice
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh thyme, chopped
• 1 green onion, including green top, chopped
• 1 teaspoon fresh garlic, minced
• Salt and pepper, to taste
• Apple wood chips for smoking, soaked in water for 1 hour
• Bamboo skewers (optional)

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.

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