Smoked Shrimp Wrapped with Prosciutto
1 pound peeled, deveined large shrimp with tail segment intact
Coarse salt and freshly ground black pepper
1 teaspoon chopped fresh rosemary
8 to 10 thin slices prosciutto
Suggested fine wood chips: 2 tablespoons cherry or apple
Makes 6 appetizer servings.
Pat shrimp dry and place on rimmed baking sheet. Sprinkle each shrimp with few grains salt, a grinding of pepper, and a few bits of rosemary. Turn shrimp over and season other side the same way.
Separate prosciutto slices and cut them lengthwise into 1/2- to 3/4-inch-wide strips. You need as many strips as you have shrimp. Do not trim off the fat. Wrap each shrimp with a prosciutto strip, leaving the tail exposed.
Set up smoker following manufacturer's instructions. Place 2 tablespoons of the desired wood chips in center of pan, or as directed in instructions. Place the try directly on top of the wood chips, and then place rack on top of tray.
Line up shrimp on rack in an orderly fashion. Close smoker and turn heat to medium, or follow manufacturer's directions. Set the timer for 12 minutes.
Turn off heat when timer goes off. Wearing oven mitts, open smoker, lift shrimp from smoker with tongs and arrange on platter. Serve at once.