4/5
(3 Votes)
Ingredients
- 2 tablespoons olive oil
- 1 pound jumbo shrimp, peeled, tail left on, deveined
- 1 tablespoon herbes de Provence
- 1/4 tsp each of Salt and freshly ground black pepper
Preparation
Step 1
Toss shrimp in olive oil and spices 30 minutes prior to grilling and refrigerate.
Fire up grill, placing smoking chips in aluminum foil, leaving a few slits for steam to escape.
Grill shrimp for 4 minutes over direct high heat. Strongly suggest grilling in a metal basket to avoid sticking or burning.
Remove, let sit until reaching room temperature, then place in fridge for at least 2 hours to get chilled.
Serve with obnoxiously hot cocktail sauce. For Hoosiers, go to St. Elmo's and buy it there...simply the best.
Accept compliments graciously.
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