If the shrimp are frozen, which is very likely, put them in a colander and run cold water over them until they are thawed. This should only take a few minutes.
Peel the shrimp and remove the vein that runs under the surface of the skin on the back of the shrimp. If you did not grow up doing this or do not have experience with this, you can probably find some videos online to make this a much easier learning experience.
I cut about ¼ inch into the back of the shrimp with a small knife. You can use the tip of the blade to remove the vein.
If you buy them locally and they are already shelled and/or deveined then you can save yourself some work, however, the best shrimp, in my opinion, are from the Texas gulf and are fresh and still in the shell.
Season and Marinate Shrimp
It is important to get the seasoning and/or marinade onto the shrimp several hours before you plan to cook them. There is nothing better than my original rub (Purchase formula here | Purchase bottled rub) on these shrimp so that is obviously what I highly recommend.
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.
These smoked shrimp are reminiscent of shrimp scampi with a highly seasoned, smoked flavor. Easy to make and it's great as an entree or an appetizer.
1/4cupJeff's original rub(())
1/2poblano pepper((chopped (jalapeno also works great)))
3sticks butter((¾ pound))
1.5lbssmoked link sausage
Peel and devein shrimp.
Place shrimp into a foil pan.
Slice sausage about ¼ inch thick and place into pan
Add ¼ cup of chopped parsley to the top of the shrimp.
Add ½ chopped poblano or 1 chopped jalapeno to the top of the shrimp.
Cut the lemon and orange in half and squeeze the juice from the halves over the shrimp.
Sprinkle about 2 TBS of Jeff's original rub onto the shrimp.
Turn the shrimp over or just toss them with a spoon.
Sprinkle another 2 TBS of Jeff's original rub onto the top of the shrimp.
Give the shrimp another toss and place the pan into the fridge for 2 hours to marinate.
Melt 2 sticks of butter and pour it over the shrimp. If you need more to cover better, melt another stick.
Set up the smoker for cooking at about 220°F using indirect heat.
Keep a light hickory or pecan smoke going for at least 30 minutes.
Check the shrimp after 40 minutes to make sure they aren't getting done to quick. When shrimp are done, the flesh will be slightly opaque (no longer transparent) and the shell will be pink to bright pink. The bite should be crisp, not rubbery.