Hickory-Smoked Barbecue Shrimp

1. 1

   Soak wood chips in water at least 30 minutes.

2. 2

   Prepare charcoal fire in grill; let burn 15 to 20 minutes.

3. 3

   Drain chips, and place on coals.

4. 4

   Place layers of shrimp and lemon slices alternately in dish; brush with barbecue sauce. Sprinkle with shrimp-and-crab boil seasoning, pepper, and hot sauce; dot with butter. Add wine to dish.

5. 5

   Place dish on grill rack, and cook, covered with grill lid, 15 to 20 minutes or just until shrimp turn pink, stirring once.

6. 6

   Note: For testing purposes only, we used Krraft Thick'n Spicy Hickory Smoked Barbecue Sauce and McCormick Shrimp-and-Crab Boil Seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.