A twist on a classic. These are great with an ice cold Ale at a fall BBQ gathering in the backyard. I smoke the shrimp in a smoker; they can also be done grilled over a few wood chips on your outdoor grill with the top on.
Makes 12 pieces
You will need:
6 each eggs
1 quart cold water
2 TBS Famous Dave’s Devils Spit BBQ Sauce
1 TBS Hellmann’s Mayonnaise
1 Tbls + 1 tsp. Famous Dave’s Country Roast Chicken Rub
12 med. shrimp, peeled, deviened.
1 Tablespoon Chopped Chives
Pat dry shrimp and toss with a tablespoon of Famous Dave’s Country Roast Chicken Rub, let sit in refrigerator uncovered for about 30 minutes, (Shrimp should be dry and shiny)
Cut each egg in half, and remove yolks, put yolks through a ricer in a bowl, and stir in mayonnaise and Famous Dave’s Devils Spit BBQ Sauce until smooth. Put egg mixture in a piping bag with a star tip, or just spoon it back into the egg whites.
Sprinkle the remaining Famous Dave’s Country Roast Chicken Rub on top of the eggs and refrigerate, covered.
Get your grill ready with a few coals, when white-hot; add a few soaked wood chips. Put seasoned shrimp on tin foil on the other side of the grill and put the top on. Cook about 8 minutes, until shrimp are done. Remove and set to room temperature.
Top each egg with a smoked shrimp and some chopped chives.
In a large pot put eggs and cold water. Bring to a boil, then turn off heat. Let sit 13 minutes. Remove; put in cold water and peel.