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1
Peel shrimp, leaving their tails on.
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2
Using medium size bowl toss shrimp with extra virgin olive oil, lemon juice, Cajun seasoning and let marinate in the fridge for 20 min.
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3
Remove the shrimp from the marinade and let them rest of 10 min to come to room temperature.
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4
Preheat barbecue to the temperature of 220 F (110 C).
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5
Squeeze the water from the wet chips and place them in the center of a large piece of tin foil.
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6
Add in the dry chips and mix.
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7
Fold the foil into a sealed pouch.
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8
With a fork poke holes in both sides of the pouch from that the smoke will escape.
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9
The more holes - the more smoke!
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10
Turn one burner to medium high heat and place the woodchip pouch directly over the flames.
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11
Turn the other burners off.
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12
Once the grill is smoking, quickly place the shrimp directly over the grills which are off.
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13
Smoke shrimp with indirect heat for 10 -15 min or possibly till shrimp are proportionately pink and slightly caramelized on the outside Meanwhile add in all ingredients for the Cajun Love Sauce to a blender and puree till smooth.
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14
Chill till ready to use.
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15
Combine the smoked shrimp with Cajun Love Sauce in a serving dish and refrigeratefor 1 and up to 2 hrs.
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16
Serve and enjoy!
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17
Cajun Love Sauce:Add in all ingredients (except wood chips) for the Cajun Love Sauce to a blender and puree till smooth.
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18
Chill till ready to use.
