Ingredients:

  • 1 lb (450g) Jumbo shrimp, peeled and deveined
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 tbsp (6g) Smoked paprika
  • 1 tsp (3g) Garlic powder
  • 1 tsp (5g) Kosher salt
  • 1/2 tsp (1g) Black pepper
  • 1/4 tsp (0.5g) Cayenne pepper
  • 3 tbsp (42g) Unsalted butter, melted
  • 1 tbsp (15ml) Freshly squeezed lemon juice
  • 1 tbsp (3g) Fresh parsley, finely chopped

Instructions:

  1. Preheat the pellet grill to 225°F (107°C) using fruitwoods like Apple, Cherry, or Alder.
  2. In a large bowl, toss the shrimp in olive oil until evenly coated.
  3. Combine smoked paprika, garlic powder, kosher salt, black pepper, and cayenne pepper; sprinkle the rub over the shrimp and toss gently to coat.
  4. Arrange shrimp in a single layer on a perforated grill tray and smoke for 12–15 minutes until the internal temperature reaches 120°F (49°C).
  5. Transfer shrimp to a warm platter, drizzle with melted lemon butter mixture, and garnish with fresh parsley. Allow residual heat to bring shrimp to 140°F (60°C).