Whiskey Oak Smoked Salt and Whiskey Oak Smoked Sugar give these shrimp a beautiful glaze and lightly smokey taste. Imagine the flavor of candied bacon wrapped shrimp without the bacon. Quick, easy, and budget friendly.
In a small zip-top bag combine Shrimp, Whiskey Oak Smoked Sugar, Whiskey Oak Smoked Salt, and Olive Oil. Then toss/massage to evenly distribute the seasonings all over.
Place bag in refrigerator for at least 40 minutes - (The sugar/salt/oil will dissolve creating a smokey-sweet-salty syrup to brine as well as coat the shrimp).
Pre-heat oven to 425 degrees.
Remove shrimp from bag and gently shake to remove any excess moisture while leaving a nice coating of the glaze mixture. Place shrimp onto parchment lined baking sheet, and bake 6-8 minutes or until outside is pink and opaque.
Remove from oven, and gently loosen bottoms from parchment with spatula, to reduce sticking later, and set aside 5 minutes to let coating set. Serve hot, warm, or at room temp.
Garnish with lemon slices and zest if desired.
Ingredients
Directions
In a small zip-top bag combine Shrimp, Whiskey Oak Smoked Sugar, Whiskey Oak Smoked Salt, and Olive Oil. Then toss/massage to evenly distribute the seasonings all over.
Place bag in refrigerator for at least 40 minutes - (The sugar/salt/oil will dissolve creating a smokey-sweet-salty syrup to brine as well as coat the shrimp).
Pre-heat oven to 425 degrees.
Remove shrimp from bag and gently shake to remove any excess moisture while leaving a nice coating of the glaze mixture. Place shrimp onto parchment lined baking sheet, and bake 6-8 minutes or until outside is pink and opaque.
Remove from oven, and gently loosen bottoms from parchment with spatula, to reduce sticking later, and set aside 5 minutes to let coating set. Serve hot, warm, or at room temp.
Garnish with lemon slices and zest if desired.
