Simple. Make a marinade with some oil, spice-wise depending on my mood (I have a ton of different Penzey’s spices and mixes). I will make it with sate spice, Cajun, jerk (works great), or a basically lemon/oil vinegarette. I prefer unpeeled shrimp, since it keeps them more moist and then do them about 20 minutes over alder. Dee-lish!

Thanks, everyone!  I’m gonna do it.  Smoked shrimp sounds amazing, btw. 🙂