Smoked shrimp from BBQ&A with Myron Mixon: Everything You Ever Wanted to Know About Barbecue (page 276) by Myron Mixon

  • kosher salt
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  • shrimp
  • Serves : 8 for appetizers or 4 for a main course

  • EYB Comments

    Shrimp marinates in salt for 2 hours, then rests in the fridge for at least 30 minutes after smoking before serving.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Shrimp marinates in salt for 2 hours, then rests in the fridge for at least 30 minutes after smoking before serving.

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