Brinkman or similar smoker
Charcoal pan 1/2 full
Water pan 2/3 full
1 chunk hickory
2 lbs large shrimp in shell
1 tsp dried thyme
2 tbs lemon juice
2 tbs garlic salt
1 tsp liquid smoke
1/2 tsp Tobasco
1/2 cups margarine, melted
Arrange shrimp in single layer in large pot lid. Combine remaining ingredients and pour over shrimp.
Place chunk of hickory in charcoal pan just before cooking. Place pot
lid on smoker rack. Be careful not to overcook or oversmoke - 35-40 minutes should
be enough.
