- 8oz fresh UNCOOKED shrimp per person
- Various Dry-Rubs, Spices, Salt, and Pepper
- Melted Butter
- Variety of other Kabob morsels including:
- Zucchini Squash
- Bell Peppers
- Bacon Chunks
- Red Onion
On this particular day, guest number one (Cindy) was a trend setter. She wanted one skewer of veggies, and one of pure shrimp. No problem. I found it funny that everyone chose to follow her lead, but that's how it went down. As the cook, I tend to hang back and to stay out of the way until the dust settles. Once the skewers are built and everyone has a beverage, they tend to occupy themselves away from the grill so that I can go to work.
Since I'm using an offset smoker, I built a hot fire with charcoal and Hickory wood in the firebox, and I set all of the skewers in the smoking chamber for about 5 minutes. This added a bit of smoke flavor and brought everything up to ambient temperature before we put the spurs to the meat.
After 5 minutes of smoking, I put all of the skewers (in order) onto the grill, right over the fire, for two minutes (close the lid). After two minutes, gently use your long tongs to flip each skewer over to the other side for an additional minute or two. Remove them from the grill and immediately brush them with melted butter.
Since you lubed the skewers prior to building them up, it should be super easy now to slide all of the shrimpy goodness off of the skewer and directly onto a plate. Easy, right?