Well, another grilling item but since these shrimp are so large, I'll try them on the smoker next time (very quick change with the BGE). This was the first time I treid this recipe. We got these shrimp on sale for $2.50 a lb as I did 2 lbs. Still have 2 more lbs in reserve.

Anyway, I peeled the shrimp but left the tail on. Then, they went into a brine for 4 hours. I rinsed them and onto the skewer they went followed with some rub made up of some spices and garlic:

http://img.photobucket.com/albums/v73/abelman/Prep-16.jpg

I also made up a sauce with garlic, tomato sauce, spices/peppers (which are always close at hand around here) and some soy sauce. First off, here's the setup:

http://img.photobucket.com/albums/v73/abelman/Start-6.jpg

The sauce goes into a skillet and gets reduced on the grill with some orange peel added. Once reduced to a thick sauce, I sear the shrimp and then lather on the sauce, recoating each time I flip the shrimp. Since these are the big guys, it took a little time which was good. I had them over lump and apple wood at 400 degrees.

Here's the finished product and they pack some good heat but that's easily controlled depending on personal taste.:

http://img.photobucket.com/albums/v73/abelman/Done-16.jpg

They didn't last long. However, I want to try these big guys with smoke next time to see what the difference is.

P.S. also smoked up some more Thai Dragon peppers before the shrimp. They were finished in the dehydrator this morning. Made the garage smell wonderful :bounce:. With all the cool weather and hail this year, it won't be a good pepper year but that's life.

http://img.photobucket.com/albums/v73/abelman/SmokedThais.jpg

Thanks for looking.

I new this thread would have some hot peppers in it.. Bring on the Thai peppers.. Yowsah, Yowsah, Yowsah!!!

Crap, I'd like a skewer or two of those with a Tsing Tao! :)

Just real nice!...Love shrimp! No choice.....Louie's Dad is a commerical shrimper.

I'm in, those shrimp look killer.:thumb:

Crap, I'd like a skewer or two of those with a Tsing Tao! :)
make that two of us :-)

$2.50 a pound.
and the sickening thing is you only bought 2 pounds lol
shrimp that size are around the $18 a pound mark over here (and that's the cheap bags from costco) I wouldn't like to think what they'd cost from a fish monger, and you won't see anything bigger than 40's in the supermarkets.

Pete, those look absolutely mouth watering! And with the peppers, maybe just a little eye watering:lol:

Looks great man. I could definately go for some of those.

Thanks everyone, they were a first try and turned out good.

CA as well as Bassman, I got the shrimp at King Soopers which is our local grocery store (owned by Kroger). I don't know what the deal is but they are regularly $18 a lb as you said. I just looked at their new add and they are now $4 a lb, save $14. :bounce:

Whole yard birds are on sale for $.88 a lb as well so I'll have to stock up whicle I can.

Pete, do you always take your thai's while they are green?

i let all my peppers go to the red stage...........

Pete, do you always take your thai's while they are green?

i let all my peppers go to the red stage...........

Yeah I do, I've not found much, if any difference as long as they have been on the vine long enough to mature. This way, I can increase the yields on my plants and get many more peppers during a short season in these parts.

When I find reds on the plants, I have eaten them raw and really don't find them any hotter than a green one right next to it. Plus, the red ones are fully mature and if not picked relatively soon, either fall off or start to shrivel up.

Maybe I'm wrong but with their scoville rating, smoke, dehydration, and powder, I really don't think I'm loosing anything but rather getting more in terms of yield.

Those Hockey Pucks (shrimps) were a deal at 2.50 / lb.

...and they look incredible.