ace shrimp, juice of half a lime, garlic powder, celery salt, smoked
Cut the avocados in half and remove the pit.
Rub the avocado meat with lemon juice to prevent discoloration.
Mix cheese, chopped peppers and smoked shrimp together and spoon mixture into the avocado halves.
Garnish with additional sliced or chopped Peppadew Peppers, if desired.
Serve immediately or keep chilled until ready to serve.
Oil grill well.
Arrange shrimp on side of grill not
Peel and devein shrimp, retaining tails, if desired; set
Season shrimp with all of the ingredients: garlic, parsley cayenne pepper, black pepper and salt.
Let sit for 20 minutes.
Next drizzle olive oil on top of the shrimp.
Then skewer your shrimp on a kabob going through each shrimp at the top and bottom.
Place shrimp kabobs on smoker once it has been heated to 225 degrees. Smoke shrimp for about 30-35 minutes or until your shrimp reaches an opaque white color.
Shell and devein raw shrimp.
Wash.
Marinate shrimp overnight in remaining ingredients.
Skewer shrimp shoulder to shoulder. Build a medium fire.
Place damp hickory chips on white coals. Cook shrimp for 4 minutes.
(Cover to grill should be closed.) Brush with marinade.
Cook 10 minutes longer.
Turn shrimp.
Brush with marinade.
Add more hickory chips.
Smoke 10 minutes more. (Shrimp should not be placed directly over the coals.)
our; drain.
To prepare shrimp, combine paprika and the next
Place wood chips into center stove-top smoking pan.
Insert drip pan and food rack.
Toss shrimp with remaining ingredients.
Arrange shrimp on food rack; cover with smoker lid.
Cook shrimp over medium heat 10 minutes or just until shrimp turn pick.
Simply peel, de-vein and butterfly shrimp, leaving on tails.
Slice peppers and onion into 1 1/2-inch squares.
Skewer, beginning and ending with peppers and alternating shrimp, pepper, shrimp, onion.
Marinate skewers with Jamaican Jerk marinade (I prefer Helen's Tropical Exotic) unrefrigerated for 10-15 minutes.
Using maple wood chips, smoke on medium heat for 15 minutes, or until shrimp are done.
Combine rind, juice, salt & vinegar in a mixing bowl. Pour over shrimp & marinate in refrigerator overnight. Line a wok with foil. Sprinkle tea, sugar & cayenne on the foil. Set a rack on top. Cover tightly, turn burner on high. Pot will start smoking as sugar melts. Turn off burner. Place shrimp on rack, re-cover & turn heat back on high. Smoke for 5 minutes. Do not overcook. Will keep 3-4 days in the refrigerator.
Marinate shrimp in Italian dressing and garlic 1 hour.
Smoke shrimp on slow grill containing hickory chips 1 hour.
Mix melted butter, Worcestershire sauce and lemon juice.
Dab sauce on shrimp and arrange on broiler pan.
Broil 6 to 8 minutes, just until done.
Serve 7 on each plate garnished with a sprig of parsley and a lemon wedge.
he seasonings lightly. Pat the shrimp dry, add them to the
Melt margarine and pour into pan.
Place shrimp in margarine. Sprinkle with garlic powder.
Place on smoker for 1 hour.
Serves 5 or 6.
5 minutes.
For the shrimp, rinse shrimp and pat dry with
tart preparing the blackened shrimp.
Finish the grits by
eel, devein and butterfly the shrimp, leaving the tails on.
n roasted vegetables, sausage, and shrimp; cook 5 to 7 minutes
tIn a large bowl, combine shrimp, olive oil, paprika, cayenne pepper
Place shrimp shells into a saucepan