Ingredients

2 Pounds shrimp, raw, peeled, deveined
½ Cup olive oil
1 lemon, juiced
2 Tablespoon parsley, fresh, chopped
5 lemon, wedges, for garnish

Saskatchewan Rub
2 Teaspoon paprika
1 Teaspoon salt
1 Teaspoon peppercorn, cracked
½ Teaspoon black pepper
2 Teaspoon brown sugar
½ Teaspoon chili powder
1 Teaspoon mustard powder, ground
1 Teaspoon garlic powder
1 Teaspoon dried rosemary
1 Teaspoon dried thyme

Saskatchewan Cocktail Sauce
1 cup ketchup
1 Tablespoon horseradish
½ Tablespoon prepared saskatchewan rub
1 lemon, juiced
1 Teaspoon Worcestershire

Directions

Preheat your smoker to 350 degrees F for 15 minutes with the lid closed.

Add peeled shrimp to a large mixing bowl. Pour in the olive oil and lemon juice and toss to coat. In a small bowl, combine saskatchewan rub ingredients and whisk to mix. Set aside ½ tbsp to be used in the cocktail sauce. Add rub to the bowl with shrimp and toss to coat.

Lay shrimp out in a single layer atop a baking sheet. Place directly onto the grill grates and close the lid. Cook for 10 minutes, or until opaque.

While shrimp are smoking, prepare cocktail sauce. Add all ingredients to a small bowl and whisk to combine.

Garnish shrimp with chopped parsley and lemon wedges. Serve with cocktail sauce.