Ingredients
2 pounds unpeeled large shrimp
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup cocktail sauce
1 lemon, cut into wedges
Method
Sources
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RecipeNLG
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Yarai mixing glass — cocktail builds, infusions, fat washes
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
Safe bristle-free grill cleaner — no wire bristles in food
Large 2-inch ice cubes — slow melting for spirits and cocktails
Dome thermometer for grill or smoker lid — monitor pit temperature
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Yarai mixing glass — cocktail builds, infusions, fat washes
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
Safe bristle-free grill cleaner — no wire bristles in food
Large 2-inch ice cubes — slow melting for spirits and cocktails
Dome thermometer for grill or smoker lid — monitor pit temperature
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Place shrimp, olive oil, garlic, salt, and black pepper in a resealable plastic bag. Coat shrimp with oil mixture, squeeze out excess air, and seal bag. Marinate in refrigerator for up to 4 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook shrimp on preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes per side. Peel shrimp. Serve with cocktail sauce and lemon wedges.