Eastern Shore Peel 'n' East Smoked Shrimp

Spoon all the spices into a large resealable plastic bag. Cover the bag with a kitchen.

towel (so the spices don't tear the bag) and roll over the towel with a rolling pin, crushing.

the seasonings lightly. Pat the shrimp dry, add them to the bag, and shake them around to 4 coat them with the spices. Refrigerate 4 to 8 hours before smoking.

Set up the smoker using the wood chips and smoke the shrimp until opaque at the center, about 20 minutes after closing the smoker lid, until they are cooked throughly and firm,.

not springy, to the touch. Serve hot, warm or chilled.