Yield 6-8 servings
Smoked Shrimp BLTs
Ensure the shrimp are shelled and deveined. Once clean, rinse them under cold water and place them in a sealable plastic bag.
In a small bowl mix together the grapefruit and lime zest, sugar, chilli flakes and oil.
Set 2 tablespoons of this marinade aside to toss with shrimp once they are fully cooked.
Pour remaining marinade over the shrimp, seal bag and place shrimp in the fridge to marinate for 15-20 minutes.
While the shrimp soak in the marinade, prepare smoke pouch. Place on a large sheet of foil down on a counter top. Place 2 cups of the drained, well soaked wood chips and one cup of the dry chips at the center of the foil. Wrap the foil around the wood chips to make a sealed pouch slightly smaller than your barbeque burner. Using the tines of a fork poke holes into both sides of the package through which the smoke will escape.
Prepare barbeque for indirect smoking and cooking. Remove the grate from one side of the barbeque, set it aside and turn this burner on. Leave the other burners off and rub the grates with oil to help prevent the shrimp from sticking to the grates while cooking.
Place the smoke pouch over the burner that is on, close the lid of the barbeque and wait for smoke.
Meanwhile, remove the shrimp from the marinade and place onto a large tray. Discard the used marinade and the bag.
Take the shrimp to the bbq. The heat should be at 220°F/110°C. Quickly place the shrimp on the cool, well oiled grate of the bbq.
Close the lid and smoke for 15-20 minutes.
Remove the pink smoked shrimp from the barbeque.
Strip the tails off the shrimp and slice the meat in half lengthwise.
Place the shrimp in a bowl and toss with the reserved marinade.
Slice the avocado into desired thickness and drizzle with lime juice to prevent the slice from browning.
Place mayonnaise on the bun, top with greens or sprouts, avocado, red onion, bacon and finally 2 halves of shrimp.
Serve and enjoy