Peel the Shrimp

Butterflying the Shrimp

• Using a sharp knife, make a cut along the outside edge of the shrimp without cutting all the way through.

Marinating the Shrimp

• Once all of the shrimp are peeled with tails removed, and butterflied, place them into a large zip top bag.
• Pour about 1/2 cup of Get-R-Smoked Sweet & Spicy Southern Rub (purchase here) into the bag right on top of the shrimp.
• Seal the bag and roll it around to thoroughly coat the shrimp with the rub.
• Once the shrimp are coated well, place the bag of shrimp in the fridge for 3 hours. The delicious rub will mix with the delectable juices in the shrimp and create a marinade that will overwhelm your taste-buds!

Making the Stuffing

• Mix a single 8 oz. package of softened cream cheese with the shredded mozzarella, cheddar and Monterey jack cheese and combine well.
• or use alternative option: Olive Oil Marketplace Crab Rangoon Cheese Ball Mix (purchase here)

Precooking the Bacon

• I highly recommend pre-cooking the bacon. The shrimp cook so quickly that the bacon doesn't even have time to start getting done in the smoker.
• Preheat the oven to 375°F
• Place strips of bacon on a baking sheet
• Cook bacon for about 6 minutes then remove (no flipping or turning required)*
• "Use thin cut bacon. If the bacon is thicker, it will probably require more time to pre-cook.

Stuffing and Wrapping the Shrimp"

• After 3 hours the shrimp are done marinating and can be removed from the fridge. Do NOT rinse.
• Place about 1/2 teaspoon of the cream cheese mixture into the butterflied part of each shrimp then wrap a half-slice of pre-cooked bacon around it's midriff. Secure with a toothpick and place on the Non-Stick Grilling Mesh Sheet (purchase here)

Getting the Smoker Ready

• Set your smoker up for cooking at about 225°F with your favorite wood.
• Once the smoker is maintaining a steady temperature, it is ready for the shrimp.
• If your smoker has a water pan, use it.

Smoking the Shrimp

• Place the stuffed, wrapped shrimp on a Non-Stick Grilling Mesh Sheet (purchase here)which will allow the smoke to come up through the bottom.

When Are the Shrimp Finished Cooking?

• Most shrimp will turn pinkish when they are done and this is a good indicator but you do not want to overcook shrimp or they will get rubbery. The meat will turn from translucent to somewhat opaque when they are near perfect.
• They will also feel firm and plump.
• Shrimp will also curl into a distinct “C” shape when they are finished but this is somewhat subjective.
• I recommend making sure that your smoker is absolutely maintaining 225°F at grate level using a very reliable thermometer then let them cook for 20-25 minutes. Check them again in 5 minute intervals if they are not quite done yet.

Serving the Shrimp

• Serve these smoked shrimp with Get-R-Smoked Coconut Pineapple Balsamic BBQ Sauce (purchase here)as appetizers especially when something else cooking is going to take a while.
• Alternatively, these smoked shrimp would work well on skewers.
• Place 4-6 on a long, wooden skewer