ChefXi OfficialSucculent jumbo shrimp kissed by hickory smoke and finished with a vibrant, honey-ouzo glaze. A soulful marriage of Southern BBQ technique and Mediterranean coastal flavors.
In a small bowl, whisk together the minced garlic, honey, ouzo, lemon juice, and a tablespoon of olive oil to create the glaze. Set aside to let the flavors achieve harmony.
Pat the shrimp dry and toss them with the remaining olive oil, smoked paprika, and dried oregano until evenly coated.
Preheat your smoker or grill to 225°F (107°C) using pecan or oak wood. Place the shrimp directly on the grates or on a perforated grill tray.
Do not overcook; the shrimp are ready when they turn opaque and form a gentle 'C' shape.
During the last 5 minutes of smoking, generously brush the shrimp with the honey-ouzo glaze. Let the heat caramelize the sugars into a vibrant lacquer.
Remove from heat and garnish with fresh parsley. Serve immediately to capture the soulful aroma of the smoke and sea.
The key to this dish is the 'essence' of the wood. Use pecan or oak for a mellow smoke that doesn't mask the delicate sweetness of the shrimp. The ouzo in the glaze provides a haunting anise finish that honors the Hellenic spirit of the Mediterranean. Respect the lineage of the ingredients—ensure your shrimp are wild-caught.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.