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3 pounds of large shrimp - (1500grams)

cup of olive oil - (60ml)
Juice from 2 lemons
3 teaspoons Cajun seasoning - (45ml)

Cajun Love Sauce
2/3 cup of extra virgin olive oil - (150ml)
3 large chopped celery ribs
6 chopped green onions
4 tablespoons of Dijon mustard - (60ml)
4 tablespoons of ketchup - (60ml)
3 tablespoons of lemon juice - (45ml)
2 tablespoons of capers - (30ml)
3 tablespoons of freshly chopped cilantro - (45ml)
2 teaspoons of Tabasco - (10ml)
2 teaspoons of horseradish - (10ml)
1 teaspoon of Cajun seasoning - (5ml)
Salt to taste
1 cup of Hickory wood chips soaked in cold water for 30minutes
2 cups of dry Hickory wood chips

Peel shrimp, leaving their tails on. Using medium size bowl toss shrimp with olive oil, lemon juice, Cajun seasoning and let marinate in the fridge for 20 minutes.

Remove the shrimp from the marinade and let them rest of 10 minutes to come to room temperature.

Preheat barbecue to the temperature of 220F (110C).

Squeeze the water from the wet chips and place them in the center of a large piece of tin foil. Add the dry chips and mix. Fold the foil into a sealed pouch. With a fork poke holes in both sides of the pouch from which the smoke will escape. The more holes - the more smoke!

Turn one burner to medium high heat and place the woodchip pouch directly over the flames. Turn the other burners off.

Once the grill is smoking, quickly place the shrimp directly over the grills that are off. Smoke shrimp with indirect heat for 10 -15 minutes or until shrimp are evenly pink and slightly caramelized on the outside

Meanwhile add all ingredients for the Cajun Love Sauce to a blender and puree until smooth. Refrigerate until ready to use.

Combine the smoked shrimp with Cajun Love Sauce in a serving dish and chill for 1 and up to 2 hours.

Serve and enjoy!

Yields: 4 servings

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