Ingredients

The following ingredients have 4 Servings
  • 2 Pounds shrimp (raw, peeled, deveined)
  • ½ Cup olive oil
  • 1 lemon (juiced)
  • 2 Tablespoon parsley (fresh, chopped)
  • 5 lemon ( wedges, for garnish)
  • 2 Teaspoon paprika
  • 1 Teaspoon salt
  • 1 Teaspoon peppercorn (cracked)
  • ½ Teaspoon black pepper
  • 2 Teaspoon brown sugar
  • ½ Teaspoon chili powder
  • 1 Teaspoon mustard powder (ground)
  • 1 Teaspoon garlic powder
  • 1 Teaspoon dried rosemary
  • 1 Teaspoon dried thyme
  • 1 cup ketchup
  • 1 Tablespoon horseradish
  • ½ Tablespoon prepared saskatchewan rub
  • 1 lemon (juiced)
  • 1 Teaspoon Worcestershire

Instruction

  • Add pellets to auger and preheat the smoker to 350 degrees F for 15 minutes with the lid closed.
  • Add peeled shrimp to a large mixing bowl. Pour in the olive oil and lemon juice and toss to coat. In a small bowl, combine saskatchewan rub ingredients and whisk to mix. Set aside ½ tbsp to be used in the cocktail sauce. Add rub to the bowl with shrimp and toss to coat.
  • Lay shrimp out in a single layer atop a baking sheet. Place directly onto the grill grates and close the lid. Cook for 10 minutes, or until opaque.
  • While shrimp are smoking, prepare cocktail sauce. Add all ingredients to a small bowl and whisk to combine.
  • Garnish shrimp with chopped parsley and lemon wedges. Serve with cocktail sauce.