In a bowl, add olive oil, Lea & Perrins marinade, chopped garlic, chopped rosemary, and red pepper flakes. Put shrimp in zip storage bag and add mixture from bowl. Mix and refrigerate for 3 - 24 hours, turning twice.
- 2 tablespoons Fresh Rosemary (chopped)
- 2 tablespoons Red Pepper Flakes
- 1/2 cup Olive Oil
- 4 tablespoons Lea & Perrins Marinade
- 5 Garlic (chopped)
Smoked: Pour shrimp with Marinade into a 9x13 pan and smoke at 225°F for 1 - 1.5 hours or until internal temperature has reached 145°F. Turn halfway through smoking.
Grilled: Remove shrimp from marinade and thread onto skewers. Grill shrimp over medium heat grill or hot coals 4 inches from heat for 2 - 3 minutes per side — do not overcook.
Note: if smoking or grilling more than 2 pounds of shrimp, double the recipe and use two pans. Cooking temperature and time will remain the same