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Got some nice extra large precooked shrimp from Sams Club. I would like to give them some smoked flavor and maybe brown them a bit. Anybody done this? Looking for some experienced advise. Would this work with precooked shrimp or would fresh, uncooked be better?
Remember eating BBQ shrimp at Pascal's Manale in New Orleans some 40 years ago. Never forget how delish it was. They used this:
Eggo in N. MS