Preheat your smoker or grill for indirect cooking at 275°F using strong wood like mesquite or pecan.

Pat the large shrimp dry with paper towels and place them in a large mixing bowl. Sprinkle with Sedona Sand all-purpose seasoning and toss gently to coat.

In a medium saucepan over medium heat, melt the salted butter, stirring until fully melted. Mix in the minced garlic and diced roasted Hatch chiles.

Transfer the seasoned shrimp to a large skillet or aluminum pan. Pour the garlic butter sauce over the shrimp, making sure each piece is generously coated.

Carefully place the skillet or pan into the preheated smoker. Smoke the shrimp for 25 to 30 minutes until they turn orangish and reach an internal temperature of 130°F.

Once smoked, remove the shrimp from the grill and squeeze fresh lime juice over them. Garnish with chopped cilantro and serve with crusty bread.