These are the shrimp we had at yesterday's luau.  The key is not to cook them too long.  Cooking them too long will make them tough. 

This makes a great appetizer, or if you are like me, I can make a meal out of them.

Smokey Garlic Shrimp

5 pounds peeled, deveined shrimp  (fresh is better)

1/4 c. Liquid Smoke

1/2 gal. Water

1 c. Mrs. Dash

1/4 c. Garlic Salt

1/2 c. Garlic Powder

1/2 c. Honey

8 cloves of garlic, roasted and pressed to paste

1 c. Olive Oil

If you didn't shell and devein your shrimp, do so.  Add all the other ingredients in a large bowl, stir.  Add shrimp, then toss to marinade well over night.  Remove shrimp from bowl, discarding marinade and place on a large baking pan.  Make sure it has a good lip on it, I use my Texas Sheet cake pan.  Bake in a 350 degree oven until shrimp begins to turn and curl.  Do not bake it to a tight curl, the shrimp will be tough if you do. 

Can be served warm or chilled on ice.  I prefer them chilled, if you can leave them alone long enough to chill them!

They can be grilled in a basket too or on skewers. 

Chef said he also puts them in an alfredo sauce over pasta also.  The possiblities are endless!

We have bunches of fresh ones here, come on over, I'll even cook!!!

well I'm a bit farther than 4 hours, but call first and they will be ready to eat when you get here!!!!!