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Message: <blockquote data-quote="SDMF" data-source="post: 25471" data-attributes="member: 412"><p>16-20ct sized peeled shrimp, as many as you and your guests can eat.</p><p></p><p>Soak 2-3 chunks of smoking wood ~2x the size of a bic lighter.  I like mesquite, many will work, whatever is your favorite.</p><p></p><p>melt 1 stick of butter and pour it into a tinfoil brownie pan, this should create a depth to cover 1/3-1/2 of the shrimp.</p><p></p><p>Season to taste.  Any of the following work well:  Lemon pepper.  Famous Dave's steak and burger seasoning.  Johnny's.  Prudhomme's seafood seasoning.  Etc, etc, etc.</p><p></p><p>Get the grill to 300-350 then add the smoking chips and put the pan of shrimp on the grill.</p><p></p><p>Tamp the air down a bit or turn down the burners and try to get to 225-250F.  Cook for 15-20ish min.</p><p></p><p>We did this on a BGE a week or so ago and they were magnificient.</p></blockquote><p></p>

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