Barbecued Smoked Shrimp

• 2 pounds peeled, deveined jumbo shrimp, rinsed and drained
• 3 tablespoons Cajun seasoning
• 1 tablespoon melted butter
• Barbecue Sauce:
• 4 tablespoons unsalted butter
• 4 scallions trimmed, white and green parts thinly sliced crosswise (keep white and green parts separate)
• 1/ 4 cup cognac
• 1/ 4 cup beer
• 1/ 4 cup favorite barbecue sauce
• 3 tablespoons Worcestershire Sauce
• 1 tablespoon fresh lemon juice
• 1 tablespoon brown sugar, +more to taste
• 1/ 3 cup heavy whipping cream
• 1 tablespoon Louisiana-style hot sauce
• salt and pepper
• Hickory or other smoking wood

Place the shrimp in a large bowl, sprinkle with Cajun seasoning, and stir to mix.  Stir in the butter.

Set up the Nordic Ware smoker according to the manufacturer’s instructions, using 2 tablespoons of hickory sawdust to generate smoke.   Arrange the shrimp on the smoker rack.   Smoke over medium heat until cooked, 10 to 15 minutes.

Meanwhile, make the barbecue sauce: Melt 2 tablespoons of the butter in a skillet over medium-high heat.  Set aside 2 tablespoons of the scallion greens, then add the remaining scallions to the skillet and sauté, stirring with a wooden spoon, until just beginning to brown, 3 minutes. Add the cognac and beer and boil until reduced by half.   Add the barbecue sauce, Worcestershire, lemon juice, and brown sugar, and boil for 1 minute. Add the cream, the remaining 2 tablespoons of butter, and the hot sauce and boil until thick and richly flavored, 5 minutes. Add salt and pepper to taste and more sugar if a sweeter sauce is desired; the sauce should be highly seasoned.

Transfer the smoked shrimp from the smoker to the pan with the barbecue sauce. Sprinkle with the reserved scallion greens.   Serve with grilled bread.