If your shrimp are frozen, pour them into a colander and run cold water over them for a couple of minutes to thaw.

Peel the shrimp and leave the tail on if possible.

Place the peeled shrimp in a bowl and set aside.

Pour an ample amount of my East Coast Seasoning over the shrimp and stir them around to coat. If you have time, place the bowl in the fridge for an hour to give it time to absorb the flavor.

Make a ball of sausage about 1-inch in diameter then press it out flat and thin in my hand.

Lay the shrimp onto the sausage and wrapped the sausage around the body of the shrimp. Note: This is quick and easy if the shrimp are dry and the sausage is cold.

Sprinkle some of my Sweet & Spicy Southern Rub onto the sausage and lay the completed appetizers on a Bradley rack.

Setup your smoker for cooking at about 240°F with indirect heat.

If your smoker utilizes a water pan, fill it with hot water to create a moist environment.

When your smoker is ready to go, place the shrimp appetizers on the smoker grate and let them cook for about 45 minutes with light smoke.

Check the temperature at the center of the sausage around 30 minutes to make sure everything is going as it should.

The sausage needs to reach 160°F for it to be safe at which point the shrimp inside will be just perfect.

When they are finished cooking, remove them from the smoker right away.

Serve these up with some warm Smoked Fig BBQ sauce on the side.