Hickory-Smoked Barbecue Shrimp

Southern Living
For easier cleanup, cover the dish inside and out with aluminum foil.
8 to 10 servings


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2 cups hickory chips
3 pounds unpeeled, large fresh shrimp
3 lemons, sliced
1/2 to 2/3 cup hickory-flavored barbecue sauce
1/2 cup dry shrimp-and-crab boil seasoning
1 teaspoon pepper
1 teaspoon hot sauce
3/4 cup butter or margarine, cut up
3/4 cup dry white wine


Soak wood chips in water at least 30 minutes.

Prepare charcoal fire in grill; let burn 15 to 20 minutes.

Drain chips, and place on coals.

Place layers of shrimp and lemon slices alternately in dish; brush with barbecue sauce. Sprinkle with shrimp-and-crab boil seasoning, pepper, and hot sauce; dot with butter. Add wine to dish.

Place dish on grill rack, and cook, covered with grill lid, 15 to 20 minutes or just until shrimp turn pink, stirring once.

Note: For testing purposes only, we used Krraft Thick'n Spicy Hickory Smoked Barbecue Sauce and McCormick Shrimp-and-Crab Boil Seasoning.

Created date

December 2000