Dave, I have best luck doing bacon wrapped shrimp at a higher temperature.. they smoke quicker and I have a better chance of getting my bacon how I like it. I'm not fond of rubbery bacon.
I use the scientific method of poking the bacon to see if it's done enough for me.
The bacon does add moisture to the shrimp, but I still have to keep a close eye on them and take them off as they get done. (sometimes one at a time)
My drum works better for this than my horizontal wood burner or vertical charcoal smoker.
You could always give them a light smoke and grill over fire for crispness.
(I know you probably already knew that. lol
Good luck with yours this weekend! Can't wait to see your Qview!