We made these in the smoker along with the Jalapeño Poppers. They were really good.
1 pound raw shrimp (16 – 20 per pond size)
½ teaspoon salt
¼ teaspoon garlic powder
12 ounces bacon
Preheat the smoker to 350°. Line rack with foil and spray with cooking spray.
Remove shells and tails from the shrimp. Devein them if necessary. Place shrimp on paper towels to dry. Sprinkle the shrimp with salt and garlic powder. Cut strips of bacon in half and wrap each piece of shrimp with half a strip of bacon. Secure with a toothpick. Place on foil lined rack and place rack in smoker. Cook for 10 minutes, flip the shrimp over and cook for another 10 minutes. If the bacon is not crisp, cook for another 5 minutes.
Note: I haven’t tried this yet but you can precook the bacon in the oven until it is still flexible, but about halfway cooked. Cut the bacon in half, laying it out on a baking tray, and then baking in a 400° oven for around 5 minutes.
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