Here's an update on the smoked shrimp. I have tried various methods and I recently did my best batch of smoked shrimp yet!
I used a 12 count asian prawn, thick as your thumb, 2 lbs worth. I wrapped half of the shrimp in bacon with a jalapeno slice in the middle, and the other half I wrapped in prosciutto with a slice of sweet red roasted pepper in the middle. I slow smoked without the water pan in my ecb for about 45 minutes. Then just to crisp the meat up, I threw them on a hot grill for a minute on each side. I know, I know....experts will say these shrimp were ruined by overcooking...blah blah blah. Well tell that to the people who made two lbs of shrimp disappear in less than five minutes!!!
I'm telling you folks, the sweetness of the red roasted pepper mixed with the saltiness of the prosciutto and the slow smoke flavor..... absolute heaven!!! Every person I spoke to said that they hands down preferred the prosciutto wraps over the bacon and jalapeno. I had to agree. I'll never use bacon again!!! Go with the prosciutto people you will not be disappointed!