Ingredients: Fresh Mississippi Gulf Coast Shrimp (aboout 40,de-headed and de-shelled, tails left on)
1/2 sheet pan
BeaZell's Cajun Seasoning
Killer Hogs BBQ Rub
Lumberjack 100% Beech Pellets (to use for grilling)
Butter (13 pats, each about 1/4 inch thick)
Rosemary (2 fresh sprigs)
White wine ( 1 cup)
Killer Hog's BBQ Sauce
Recipe: Clean, de-shell,de-head and de-vein shrimp, leave tails on.
Place shrimp in large bowl and lightly toss with olive oil.
Place oiled shrimp in a single layer on cooking rack, then place cooking rack on 1/2 sheet pan.
Lightly season with BeaZell's Cajun seasoning and Killer Hogs BBQ Rub until shrimp are lightly covered.
Flip shrimp over on rack and season other side.
Refrigerate until cool.
Place Lumberjack pellets in grill and pre-heat to 225.
While pre-heating, evenly place 10 pats of butter over top of shrimp.
Lift cooking rack and add 2 sprigs fresh rosemary under rack and on sheet pan.
Pour 1 cup white wine in sheet pan.
Open grill and put sheet pan with shrimp in, close lid.
Cook for 15 minutes, check to make sure shrimp are not turning opaque.
Cook an additional 15 minutes.
Mix 1 cup Killer Hog's BBQ sauce with 1 tablespoon butter, heat until butter is fully melted.
Baste shrimp with butter and BBQ sauce mixture using basting brush.
Turn heat up to 300 and place thermometer in liquid in sheet pan.
Continue smoking shrimp until they become firm (temp of sauce in bottom of pan is about 140). Take care not to overcook. Check shrimp every 5 minutes until firm.
Remove from grill and place shrimp on rack on counter.
Pre-heat broiler on oven.
Pour sauce mixture from bottom of sheet pan in medium size saucepan (strain out rosemary) and bring to a simmer on stove, medium heat.
Add 1/2 cup Killer Hog's BBQ sauce to saucepan, stir with whisk and continue to simmer.
Add 3 pats butter to sauce mixture, stir continuously until melted. Remove from heat.
Place cooking rack of shrimp back on sheet pan and put in broiler for 1-2 minutes. Check continuously to avoid overcooking.Shrimp should be done when they begin to bubble/sizzle.
Pour sauce into a small/medium bowl for dipping. Place bowl of sauce in middle of large plate or serving platter. Plate cooked shrimp on platter surrounding dipping sauce bowl.