It's hard to smoke shrimp because they stick to your lips and they're hard to keep lit...but these came out great. I had never tried it before and almost forgot to this time. Off the cuff recipe goes like this: Soaked in a salt brine for about 25 minutes, then drained. Stuck them in the fridge for about 3 hrs until a pellicle formed then dredged them in a sauce of peanut oil, garlic, cayenne, smoked paprika and ground sassafras. Smoked over mesquite for about 25 minutes then let them cool down and into the fridge. Super simple...just use your favorite seasonings and let 'er rip.