Ingredients

1.3 kg headless shell on shrimp or 2.2 kg whole shrimp (16-25 count)
160g butter
⅓ cup Worcestershire sauce
¼ cup mild to medium hot sauce
1 tsp liquid crab boil
⅛ cup cracked black pepper
⅛ cup cayenne pepper
1 Tbsp sweet basil
1 Tbsp oregano
1 tsp cumin
1 tsp paprika
1 tsp nutmeg
1 oven/smoker safe shallow baking pan that will hold all the shrimp

Preparation

1. Place butter in pan, heat on low in oven or smoker until the butter is melted. Remove from heat and add Worcestershire, hot sauce and liquid crab boil to butter. Place shrimp in pan and mix well with the butter sauce.
2. Mix all the dry ingredients and pour over the shrimp. Use gloved hands to toss the shrimp until they are well coated with the seasoning mix.
3. Preheat your Masterbuilt Electric Smoker to 110-115°C. Add apple or pecan (or a mix of both) chips to the wood chip loader and wait for the unit to start smoking. Smoke at 110-115 °C until shrimp turn opaque and curl up (around 45-60 minutes) It helps the flavour if you stir and flip the shrimp at around the 25 minute mark.
4. Spoon the shrimp into bowls and pour a little of the sauce on top. Serve with some good crusty french bread (to dip in the sauce) and a side Caesar salad.

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