Party Shrimp Recipe

Clean and dry

Rinse the shrimp under cold water, pat thoroughly dry with paper towels. Keep tails on for presentation and easier grilling.

In a medium bowl combine olive oil, garlic powder, smoked paprika, kosher salt, black pepper and lemon zest. Toss shrimp until evenly coated. Let sit 10–15 minutes at room temperature to absorb seasonings.

If using skewers, thread 3–4 shrimp per skewer, curve side in so shrimp lie flat and cook evenly. Reserve any remaining seasoning in the bowl to brush lightly during grilling if needed.

Set up smoker or indirect smoke

Prepare a smoker or an indirect-heat charcoal/gas grill for low smoke at about 220°F (105°C). If using a gas grill, create a foil packet with soaked wood chips and place over a burner on low. If using a smoker, load soaked wood chips into the smoker box.

Place shrimp skewers on the smoker or on the cool side of the grill, cover and smoke for 10–12 minutes, until shrimp are slightly pink and beginning to curl but not fully cooked. The goal is to impart smoke flavor without overcooking.

Remove shrimp from the smoker and let rest 2–3 minutes before final sear. Increase grill heat to medium-high (about 425–450°F / 220–230°C) for finishing.

Heat a grill or a grill pan to medium-high. Combine Emestine's BBQ sauce, unsalted butter and fresh lemon juice in a small heatproof bowl and warm briefly (microwave 15–20 seconds or warm on a small saucepan) to melt the butter and make a glossy baste.

Place smoked (or raw, if you skipped smoking) shrimp skewers over direct heat. Grill 1–2 minutes per side, brushing the top side once with the warmed BBQ baste after flipping. Total grilling time should be 3–4 minutes until shrimp turn opaque, firm, and register 125–130°F (52–54°C) internal temperature; avoid overcooking to keep shrimp juicy.

During the final 30 seconds, brush a last light coat of the BBQ baste to create a sticky glaze. If using individual shrimp (no skewers), move shrimp briefly across hot grill to get char marks, then immediately baste.

Transfer shrimp to a warmed platter. Sprinkle chopped fresh parsley over the glazed shrimp and arrange lemon wedges alongside.

Serve immediately as a starter or part of a platter. Provide extra Emestine's BBQ Sauce on the side for dipping.