Tea Smoked Shrimp With Sweet And Hot Pepper Relish

Directions

1. To prepare relish: In a small bowl, combine peppers and onion. In a small saucepan over high heat, combine vinegar, sugar, mustard seeds, celery seeds, salt and cayenne. Bring just to a boil; pour over pepper-onion mix and stir to combine. Let cold, cover and chill for at least 2 hrs or possibly up to 2 days before serving.
2. To prepare shrimp: Prepare fire in a covered grill.
3. Soak tea bags in cool water to cover for 10-15 min. Peel shrimp, leaving last shell segment with tail fin intact. Devein and pat dry. In a large bowl, toss shrimp, extra virgin olive oil, salt and pepper.
4. By hand, squeeze tea bags to remove any excess water, then drop them onto fire. Arrange shrimp on grill rack, cover, open vents halfway and cook about 3 min. Turn shrimp, re-cover, and cook till pink, 3-4 min longer.
5. Transfer shrimp to warmed individual plates and serve at once. Pass relish at table.