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.

Ingredients:

• salt	1 teaspoon
• ground black pepper	1/2 teaspoon
• olive oil	2 teaspoons
• Worcestershire sauce	1/2 tablespoon
• lemon	1/2
• garlic powder	1 teaspoon
• peeled large shrimp	800 grams
• sweet cognac barbecue sauce	8 tablespoons
• prepared horseradish	4 teaspoons
• apple wood	for smoking

1. If using frozen shrimp, thaw them completely in the refrigerator.

2. Rinse the shrimp under cold water. Pat the shrimp completely dry with paper towels.

3. Place the shrimp in a large bowl. Add the olive oil, salt, black pepper, and garlic powder. Toss until every shrimp is evenly coated. Cover and refrigerate for 30 minutes.

4. Prepare the smoker or charcoal grill for indirect cooking. Fill the water pan if using a smoker or a Slow 'N Sear setup.

5. Stabilize the cooking temperature between 250–265°F (120–130°C).

6. Add one chunk of alder or apple wood to the hot coals.

7. Arrange the shrimp in a single layer on a grill-safe pan, perforated grill tray, or directly on the cooking grate if the shrimp are large enough not to fall through.

8. Place the shrimp over the indirect heat. Close the lid.

9. Smoke for about 30 minutes, or until the shrimp are opaque and just cooked through.

10. While the shrimp are smoking, prepare the sauce. Combine the barbecue sauce, Worcestershire sauce, prepared horseradish, and the juice of half a lemon in a small bowl. Stir until smooth.

11. Remove the shrimp from the smoker.

12. Toss the hot shrimp with part of the prepared sauce until evenly coated.

13. Serve immediately with additional lemon wedges and remaining sauce.

TIPS & VARIATIONS:

- Black Swan Sweet Cognac BBQ Sauce gives this recipe a rich, slightly sweet flavor, but any sweet barbecue sauce works well. If using ketchup instead, mix it with 1 tablespoon of brown sugar and 1 teaspoon of apple cider vinegar for a similar balance.

- Extra-large or jumbo shrimp are ideal because they stay juicy during smoking.

- Do not overcook the shrimp. They are done as soon as they turn pink and firm.

- Apple wood produces a mild, slightly sweet smoke, while alder gives an even lighter, more delicate flavor.

- For a spicier version, add a pinch of cayenne pepper or a few drops of hot sauce to the barbecue glaze.

- Wooden skewers make the shrimp easier to handle on the grill. If using wooden skewers, soak them in water for 30 minutes before threading the shrimp.

SERVING IDEAS:

Serve as an appetizer with grilled lemon halves.

Pair with garlic bread or toasted baguette.

Serve over rice, creamy grits, or buttered pasta.

Add to tacos with cabbage slaw and avocado.

Serve alongside grilled corn on the cob and a fresh tomato salad.

Spoon any remaining sauce over the shrimp just before serving for extra flavor.

FUN FACT:

Shrimp absorb smoke very quickly, which is why they require only a short time in the smoker. Using mild woods such as apple or alder creates a subtle smoky flavor that enhances the shrimp without masking their natural sweetness.

Smoked BBQ Shrimp