I don't know if I should put this in Food Safety or here, but since this is the place where people deal with shrimpies... I figured I'd start here. I want to make my favorite Shrimp Gumbo-Laya recipe. My recipie calls for raw shrimp, peeled. I want a smoky flavor on my shrimp. So here's what I think I want to do, and please tell me if this sounds crazy: I want to buy my raw shrimp, thaw them, peel them, brine them and smoke them. Low low low temp fruitwood (Apple, I think, or maybe Pear) and get them nice and smoky flavored, then bring them in the house and cook them like I normally would for the Shrimp Gumbo-Laya recipe. How long is it safe to smoke the shrimp? Does the same "40 to 140 in 4hr" rule that I use for beef, pork & chicken apply? I have only smoked shrimp once before and as a landlocked MidWesterner, shrimp are a pricey delicacy... In other words, I don't want to screw this up! Help?