Recently, Barry Archer bought a Kamado Joe smoker. We have smoked just about everything we could think of in the last few months. This is a new party appetizer go to. To me, it says coastal Christmas and harkens back to my childhood in Louisiana. They are so easy to make and everyone loves them!
INGREDIENTS:
- 3 pounds of deveined shrimp with the peel on
- olive oil or butter
- salt
- pepper
- mesquite chips
INSTRUCTIONS:
- Heat the smoker to about 400 degrees
- Toss the shrimp in salt, pepper and olive oil
- Skewer so that they are easier to turn
- Smoke for about 2 minutes on each side
- serve with lemon, cocktail sauce or horseradish mayo
redstovediaries 
Sounds delish
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