Serves 4



  • Big Poppa Smokers Sweet Brine O’ Mine*
  • 2 Pounds Large (21 to 25 count per LB) NC Shrimp (brown, pink or white variety depending on time of year
  • Lemon Wedges
  • Broil King Dual Prong SS Skewers*

Directions for Brine

  • Mix enough brine to submerge shrimp and in accordance with label instructions
  • Mix and then lightly heat the brine mixture to completely dissolve the brine
  • Cool in refrigerator for quicker chill or chill at room if planning ahead
  • Once brine is cool submerge prepped shrimp in Brining Bucket*with adjustable plate to keep shrimp submerged
  • Brine for 15-20 minutes

Spicy Garlic Paste Ingredients

The garlic paste adheres perfectly to the shells and will coat your fingers as you peel and eat the        grilled shrimp …yummm

  • 4 cloves of garlic, minced or grated
  • To make a paste,drag a chef knife thru the salt and minced garlic over and over until a paste is created
  • 2 teaspoons of Himalayan Salt*
  • 1 ½ teaspoons of Dizzy Pig’s Jamaican Firewalk*
  • 4 tablespoons of extra virgin olive oil

Directions for Spicy Garlic Paste

To make the garlic paste you have 2 options.

  • If you have a fine grater you can grate the garlic gloves & mix with salt, stirring to create a paste as the salt drys out the garlic and creates a paste
  • You can mince garlic, mix with salt and drag blade of a chef’s knife back and forth over the salt and minced garlic putting fair amount of pressure on mixture to make a paste as salt works to break down garlic and knife pressure breaks minced garlic into paste
  • After garlic has formed paste add remaining ingredients
  • Coat the shrimp well with garlic paste
  • Lightly oil skewers and thread seasoned shrimp onto Double Pronged Skewers*
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