Ingredients
2 bunch – Dill (without stems)
1 quart – Garlic
1 bunch – Tarragon (picked)
Salt (to taste)
Pepper (to taste)
1 quart – Blended Oil
20 lbs – 16-20 Shrimp
Procedure
In a TRK food processor, puree dill, garlic, tarragon, salt, and pepper.
Once these are relatively smooth, add the blended oil to the TRK food processor.
Pour over and mix with the shrimp.
Spray the frying basket oven accessory with oil and line up the shrimp directly in the basket.
Place the lit Volcano Smoker inside the combi oven on the bottom rack.
Set Phase 1 convection mode at 230° F (110° C)/ <30% custom vent/ half fan speed/ 20 minutes.
