INGREDIENTS

• 15 large shrimp
• 1/2 Cup (1 stick) butter, Kerry Gold preferred
• 1 clove garlic, minced 2 sticks Rosemary
• 1 Tablespoon Historic Lynchburg Whiskey Bay Seasoning
• 1/4 lemon, squeezed

DIRECTIONS

1. Rinse shrimp, devein, de-shell as needed
2. Apply Lynchburg Whiskey Bay Seasoning In a bowl, melt one stick of butter.
3. Once melted, add minced garlic
4. Grab an 8x8 foil pan, place shrimp in three rows
5. Pour butter and garlic mix onto shrimp.
6. Squeeze 1/4 of a lemon into pan and place the two sticks of rosemary in between the three rows of shrimp
7. Get smoker up to 275F with pecan, apple, or mild wood.
8. Once ready, place pan in grill over indirect heat for 20-25 minutes.
9. Shrimp will turn an orangish color when finished.

Ron Appetit’