Smoked Shrimp Cocktail
- 2 tablespoons olive oil
- 1 pound jumbo shrimp, peeled, tail left on, deveined
- 1 tablespoon herbes de Provence
- 1/4 tsp each of Salt and freshly ground black pepper
Toss shrimp in olive oil and spices 30 minutes prior to grilling and refrigerate.
Fire up grill, placing smoking chips in aluminum foil, leaving a few slits for steam to escape.
Grill shrimp for 4 minutes over direct high heat. Strongly suggest grilling in a metal basket to avoid sticking or burning.
Remove, let sit until reaching room temperature, then place in fridge for at least 2 hours to get chilled.
Serve with obnoxiously hot cocktail sauce. For Hoosiers, go to St. Elmo's and buy it there...simply the best.
Accept compliments graciously.