Smoked Shrimp

I.LOVE.THIS.DISH!!!  Okay, mind you, I did change some of the amounts from the original recipe.....I substituted a few of the ingredients.....I didn't marinate it for hours on end.....and I didn't use a stove-top smoker.....but, darn it all.....it turned out damn tasty!!!  The Big Boober loved it so much, that he announced that it was blog worthy!  Now that's a compliment if I've ever heard one!  If you don't have a smoker, then you may want to try one of those grill smokers, or if you've got one, use a stove-top smoker like the original recipe called for.  Use whatever kind of a white wine you've got on hand.....I prefer a sweet wine.....plus, there's no need to blow the wallet unnecessarily on a pricey wine.....this is just for the marinade.

Smoked Shrimp
adapted from Go Texan

You'll Need

• 1 pound large shrimp, peeled and deveined
• 1/4 cup white wine (I used Gewürztraminer)
• 1/2 cup olive oil
• 1/4 white onion, chopped
• 2 bay leaves, broken in half
• 2 garlic cloves, minced
• 1 tablespoon honey
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Get your smoker going before you start preparing your recipe.  I found that a temperature of 220-225 works perfect for this dish.

In a shallow container that's large enough to hold all of the following ingredients, add the wine, olive oil, onion, bay leaves, garlic, honey, cumin, chili powder, salt, and pepper.  Mix well.

Add the peeled and deveined shrimp, and marinate for 30-45 minutes, stirring occasionally.

While the shrimp is marinating, prepare a rectangular container using heavy-duty foil.  Make sure it's large enough so the shrimp are not on top of each other.

Using a slotted spoon, remove the shrimp to your foil container.

Put the shrimp in the smoker, and smoke for about 40 minutes, or until nice and pink.

Serves 2