1/4 to 1/2 tsp. dried red chili pepper flakes (depending on how spicy you want it)
Combine the lime juice, cumin, red chili pepper flakes, and olive oil and marinate the shrimp for an hour.
Place 1 – 2 tsp. of fine wood chips on the bottom of the smoker. Place the drip pan on
top of the chips, and place the rack on top of the drip pan. Remove the shrimp from the
marinade and shake off any excess. Place the shrimp on the rack and season with salt.
Place the smoker over medium-high heat and wait until you see smoke. Once the smoke
appears, cover the smoker and smoke the shrimp for 4 minutes. Turn the heat off, and
let the shrimp remain in the smoker, covered, for an additional 4 minutes.
Serve with rice and vegetables, over pasta, or as an appetizer.
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