Ingredients
- 2lbs Fresh Gulf Shrimp (16-24ct)
- Killer Hogs The BBQ Rub.
- 1/2 lb Real Butter salted
- ¼ cup Worcestershire Sauce
- 1 Lemon quartered
- ¼ cup Flat Leaf Parsley chopped
Instructions
- Bring Smoker or Grill set for indirect cooking up to 250⁰ with 2 chunks hickory wood for smoke flavor.
- Peel and Devein shrimp leaving the tail attached. (You can find this already done at most grocery stores or seafood markets)
- Melt butter in microwave safe container stirring often.
- Combine butter, Worcestershire, juice of lemon, & parsley.
- Season Shrimp on both sides with The BBQ Rub (or your favorite bbq seasoning blend)
- Place shrimp in aluminum pan and pour in butter mixture. It should come up about ½ way on the shrimp.
- Place pan on smoker or grill and close the lid. Maintain a constant temperature of 250⁰ w/ light hickory smoke.
- Gently stir the shrimp after 10-15 minutes. Shrimp will still be a little translucent in color.
- After 25-30 minutes total cook time, shrimp are done. Garnish with a squeeze of lemon juice and pinch of fresh parsley and sever with crusty French bread for dipping.