Ingredients

½ cup olive oil
4 tbs Lea & Perrins marinade
5 cloves garlic chopped
2 tbs chopped fresh rosemary
2 tbs red pepper flakes
900g Shrimp (unpeeled or easy peeled split)

Preparation

1. In a bowl, add olive oil and Lea & Perrins marinade, chopped garlic, chopped rosemary, and red pepper flakes. Put shrimp in zip storage bag and add mixture from bowl. Mix and refrigerate for 3-24 hours turning twice.
2. Grilled: Remove shrimp from marinade and thread onto skewers. Grill shrimp over medium heat grill or hot coals 10 cm from heat for 2–3 minutes per side – do not overcook.
3. Smoked: Pour shrimp with Marinade into a pan and smoke at 110°C for 1–1½ hours or until internal temperature has reached 65°C. Turn halfway through smoking.
4. NOTE: if smoking or grilling more than 900 grams of shrimp, double the recipe and use two pans. Cooking temperature and time will remain the same.

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