These smoked shrimp are incredibly juicy, lightly smoky, and coated in a tangy barbecue glaze with horseradish, Worcestershire sauce, and fresh lemon juice. They cook quickly over gentle indirect heat, making them an excellent appetizer or main course for backyard cookouts. Apple or alder wood adds a mild, sweet smoke that complements the delicate flavor of the shrimp without overpowering them.

   Mashed potatoes, in the form we recognize today—boiled potatoes mashed with butter and milk—are generally traced to the United Kingdom. One of the earliest written recipes appears in Hannah Glasse’s The Art of Cookery (1747), where she instructs cooks to mash potatoes with milk, salt, and butter.