Smoky Shrimp Skewers
Shrimp cook quickly, so make sure you have a cool zone on the grill and plenty of smoke flowing before you put them on. You can amp up the smoky taste with a sprinkle of smoked salt, too.
- 2 pounds large shrimp, peeled and deveined
- 2 large red bell pepper, cut in 2-inch squares
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1/4 cup white wine
- 1/2 teaspoon salt
- Smoky barbecue sauce, if desired
- Metal or wooden skewers (soak wooden skewers for an hour before cooking)
- 2 cups woodchips, soaked in water
- Spray bottle filled with water
- Smoker box or foil to make a pouch
- In a large bowl, combine the shrimp and peppers with the oil, garlic, wine and salt. Toss to mix well. Let marinate for 20 minutes, then skewer, alternating peppers and shrimp. Place on a baking sheet or plate.
- Prepare the grill for smoking (see Tips & Notes for instructions).
- When the grill is ready and the cool side of the grate is oiled, place the shrimp on the grate. Be sure to keep the cool side very cool to allow time for the shrimp to be infused with smoky flavor without overcooking. Cover the grill and smoke for 30 minutes, turning once and keeping tabs on the smoke. Don't let the grill get too hot or the shrimp will dry out before absorbing the smoky flavor. If there are flare-ups or the woodchips start burning too fast, spray with water.
- Serve with smoky barbecue sauce, if desired.
121 calories, 2 g. fat, 191 mg. cholesterol, 877 mg. sodium, 4 g. carbohydrate, 1 g. fiber, 21 g. protein