Smoked Shrimp

2 lb shrimp

Basic Seafood Brine
2 oz salt
1.28 oz sugar
.28 t garlic powder
.28 t onion powder
.57 T lemon juice
36.48 oz hot water

1.Peel and devein shrimp. Place in plastic or stainless-steel container.

2.Stir together the salt, sugar, garlic and onion powders, and lemon juice. Add the hot water and stir until the dry ingredients are dissolved. Cool.

3.Pour enough brine over the shrimp to completely submerge them. Use a plate or plastic wrap to keep them completely below the surface. Cure at room temp for 30 minutes.

4.Remove the shrimp from the brine; rinse and blot dry. Cold smoke below 100 degrees for 45 minutes to an hour.

5.Grill, sauté, poach, stew in a sauce, or prepare the shrimp according to other needs immediately, or they may be wrapped and refrigerated for up to 1 week.