Smoked Seasoned Shrimp Skewers / Kabobs Recipe

Skewers offer a wonderful way to blend proteins, vegetables, and fruits on a single cooking and serving platform. These can be savored straight from the skewers or transferred onto a plate. They're ideal for lively gatherings, accompanied by an ample supply of napkins. Smoked skewers make delightful outdoor barbecue treats. Utilize your Electric Smoker to prepare a generous quantity at once, perfect for satisfying a crowd. Feel free to adjust the recipe portions to accommodate larger groups.

Two types of skewers are at your disposal. Reusable steel skewers are convenient for maintenance and storage. Alternatively, bamboo wood skewers provide an excellent option. These can be conveniently discarded after the smoking process. However, it's always recommended to pre-soak wooden skewers in water for at least 30 minutes prior to exposing them to any heat source. Although an electric smoker lacks an open flame, the residual heat justifies the soaking of bamboo skewers.

Ingredients:

• 1-1/2 lbs large shrimp, approximately 25 to 30 count fresh or frozen (thawed)
• 1/3 cup good extra virgin olive oil (EVOO)
• 4 garlic cloves, minced
• 2 TBS minced fresh basil leaves
• 1/2 tsp sea salt
• 1/2 tsp cracked black pepper
• Dry white wine for smoking
• Lemon for serving

Serves:4 people

Directions:

1.In a spacious bowl, combine EVOO, garlic, basil, salt, and pepper. Whisk the mixture together. Prep the shrimp by removing the shells and cleaning out the intestinal tract from the back. Add the shrimp to the bowl, tossing them to coat evenly with the dressing. Set aside as you prepare the skewers and preheat your smoker.

2.Take out a smoker rack for placing the skewers. Prepare the smoker by adding wood chips to the tray and a mixture of 1/2 water and 1/2 white wine to the bowl. Preheat the smoker to 225°F, making sure to open the top vent.

3.Thread up to 6 shrimp on each skewer, passing the head and tail ends through. The shrimp should resemble the letter "C" when laid flat. Position the shrimp skewers on the rack and insert it into the smoker. Smoke for around 35 minutes, or until the shrimp become just opaque with a pink/white color. Just before serving, squeeze a bit of lemon juice over the shrimp.

I like to serve shrimp skewers with other protein based skewers. Shrimp is expensive, so it is nice to add other options, such as steak, chicken, or vegetable skewers for a balanced and more affordable spread. Think surf and turf.

You might also enjoy our Smoked & Marinated Chicken Skewers and Smoked Sweet and Sour Tofu Skewers recipes.