Dry-Rubbed Oven Shrimp Skewers

• 1/4 cup bottled smoke
• 1/4 cup kosher salt
• 2 pounds large shrimp (16 to 20 count), peeled and deveined
• 2 tablespoons Cheater No-Salt Dry Rub (page 47)
• 4 tablespoons (1/2 stick) butter, melted

1. COMBINE 1 quart of cold water, the bottled smoke, and salt in a large bowl.
2. Stir to dissolve the salt.
3. ADD the shrimp to the bowl, cover, and chill for about 30 minutes.
4. Drain, pat the shrimp dry, and discard the brine.
5. While brining the shrimp, Soak ten to twelve 8- or 10-inch bamboo skewers in water for at least 30 minutes.
6. HEAT the oven to 500F.
7. TOSS the brined shrimp with the dry rub in a medium bowl until well coated.
8. Thread 4 or 5 shrimp per skewer so that the shrimp are not touching each other.
9. Lay the skewers on a baking sheet.
10. Brush the shrimp with the melted butter.
11. BAKE for about 5 minutes, or until the shrimp are pink and opaque throughout.

bottled smoke, kosher salt, shrimp, nosalt, butter

Taken from www.epicurious.com/recipes/food/views/dry-rubbed-oven-shrimp-skewers-391379 (may not work)