Remember, shrimp are ready to eat when they turn bright pink.
2 – 3 pounds large or jumbo shrimp in shells
1 ½ sticks butter or margarine
Juice of 1 large lemon
1 bottle (8 ounces) Italian dressing
1 ½ tablespoons ground pepper
Wash shrimp in colander. Melt butter and pour in large baking dish or foil pan. Stir in lemon juice, dressing and pepper. Then add shrimp, tossing to coat. Place pan on smoker grid. Stir shrimp once during smoking and after removing from smoker.
Charcoal: Use 3 – 5 pounds charcoal, 2 quarts hot water, 2 wood sticks and smoke 45 minutes to 1 hour.
Electric: Use 2 quarts hot water, 2 wood sticks and smoke 45 minutes to 1 hour.
Serves 6 – 8