This Peach Glazed Shrimp Recipe is a little sweet and a little spicy. Perfectly cooked, it’s a great lunch, dinner, or just serve as an appetizer.
Soak skewers in water. This isn't as necessary when smoking but is crucial if you will be grilling the shrimp.
In a bowl, mix together peach jam, juice, soy sauce, and chili garlic sauce (optional). Set aside a couple Tbl to be used as a drizzle when serving. The remainder will be used as the glaze when cooking.
If using frozen shrimp, thaw in cold water.
Peel shrimp, leaving the tail on if desired. Rinse and drain the water and pat dry with paper towels.
Sprinkle shrimp with the Old Bay seasoning, or if desired, just a couple dashes of salt.
Preheat smoker to 225 degrees.
Skewer the shrimp using two skewers per shrimp so it is easier to flip. Be sure to leave room around each shrimp for the smoke.
Place the shrimp skewers directly on the smoker, being sure to leave room between the skewers. Smoke for 10 minutes at 225 degrees.
Brush on the glaze, double coating, and smoke for another 5 minutes.
Flip the shrimp over and brush the glaze on the 2nd side, double coating the glaze. Smoke for another 5 minutes.
Remove from the grill and serve on the skewers with the excess glaze or remove from the skewers and serve.
You can adjust these to not be spicy by omitting the Chili Garlic Sauce and by reducing or omitting the old bay seasoning.
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