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HISTORIC LYNCHBURG WHISKEY BAY SMOKED SHRIMP WITH BUTTER AND ROSEMARY
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
Rinse shrimp, devein, de-shell as needed
Apply Lynchburg Whiskey Bay Seasoning In a bowl, melt one stick of butter.
Once melted, add minced garlic
Grab an 8x8 foil pan, place shrimp in three rows
Pour butter and garlic mix onto shrimp.
Squeeze 1/4 of a lemon into pan and place the two sticks of rosemary in between the three rows of shrimp
Get smoker up to 275F with pecan, apple, or mild wood.
Once ready, place pan in grill over indirect heat for 20-25 minutes.
Shrimp will turn an orangish color when finished.
Note: The prime internal temp for shrimp to be done is 120 degrees fahrenheit. It will have a firm bite and will be orange. Going too much over that temp can turn them rubbery to the bite.
Ron Appetit’
Product Code:
WHISKEY-BAY-SHRIMP
No Purchase Required
Description
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