BBQ Garlic Shrimp

• 1/4 cup bottled smoke
• 1/4 cup kosher salt
• 2 pounds large shrimp (16 to 20 count), peeled and deveined
• 8 tablespoons (1 stick) butter, melted
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 2 tablespoons hot pepper sauce
• 6 garlic cloves, minced
• Black pepper to taste

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, Combine all the ingredients for the BBQ Garlic Sauce in a small bowl.
6. TOSS the sauce with the brined shrimp.
7. To make ahead, cover and refrigerate, then cook the shrimp just before serving.
8. To cook the shrimp, Heat a large cast-iron skillet or enamel-coated cast-iron pot over high heat until piping hot.
9. Carefully place the shrimp in the pot and cook, stirring frequently, until pink and opaque throughout, 3 to 5 minutes depending upon the size of the shrimp.
10. Avoid overcooking the shrimp because they will turn rubbery in a hurry.

bottled smoke, kosher salt, shrimp, butter, olive oil, lemon juice, worcestershire sauce, hot pepper, garlic, black pepper

Taken from www.epicurious.com/recipes/food/views/bbq-garlic-shrimp-391378 (may not work)