Step 1

Use Smoke X2 and Billows to preheat your smoker to 275°F (135°C). Add a small chunk of smoking wood to the coals.

Step 2

Array your shrimp in an 8″x8″ pan in three rows, overlapping each shrimp over the previous one.

Step 3

Season the shrimp with the citrus rub/lemon pepper.

Step 4

Mix the chopped garlic into the butter and pour it all over the seasoned shrimp.

Step 5

Cut the lemon into quarters and squeeze one quarter all over the shrimp. (If it isn’t very juicy, squeeze more on!)

Step 6

Cut the rosemary sprig in half and lay each half between the rows of shrimp.

Step 7

Place the pan of shrimp in the smoker. Probe the shrimp using the other probe from your Smoke XSet the high-temp alarm for 120°F (49°C).

Step 8

Smoke the shrimp until the high-temp alarm sounds. It should take about 20 minutes.

Step 9

Use your Thermapen ONE to verify the temperature of several of the shrimp and remove the pan from the smoker.

Step 10

Serve, preferably with more lemon wedges for squeezing and lots of crusty bread for dipping in the lemony, shrimpy, garlicky butter.