So, no pics-this was for a client who showed up a half hour early so I didn't have time...These are totally like bacon-wrapped shrimp without the bacon.
I used 21/25 whole raw shrimp from Whole Foods back when they had them on sale (and I had a coupon).
1 lb. shrimp
Marinade/brine:
1 c. vegetable oil
2 oz. Worcestershire
2 t. Tabasco
1 T. crab boil
1 T. cracked pepper
2 t. Old Bay
1 T. lemon juice
4 cloves pressed garlic
2 bay leaves
Combine all ingredients and marinate for 24 hours. If you're using shrimp without the shells, I would say a few hours max as there's quite a bit of salt. Drain shrimp and put on your grill-I used a pizza screen on my Performer along with the A-Maze-En. I only packed up one row on the Amazen with hickory dust, figuring that I'd only want them on for an hour or so. Being my first use I didn't expect a lot of heat and I was right-after an hour the shrimp weren't done so I took 'em off and then did a quick sautee with some garlic butter. The smoke level was great and the shrimp were just to die for.
