Smoked Jumbo Shrimp Wrapped in Prosciutto Recipe

Smoked Jumbo Shrimp Wrapped in Prosciutto is a recipe that will make you double up the flavour! Then, prepare a bed of Fettuccine Al Nero and you’ll have a sophisticate dish to impress your guests.


6 Jumbo shrimp per person

Strip of prosciutto per shrimp

3 Tbsp avocado oil

3 Tbsp Hippy pilgrim chipotle lime garlic salt

1 Alder wood puck and 1 apple wood puck

1 bag of Nardello fresh pasta, al nero dry pasta, or substitute “Fresh pasta on the west coast”

1 Tbsp ground black pepper

1 Stick of unsalted butter

1 Medium chopped onion

1 Chopped garlic clove


Devein and deshell shrimp

Coat shrimp with 2 tablespoons olive oil and the hippy pilgrim chipotle lime garlic salt.

Wrap with prosciutto and refrigerate.

Turn the Bradley Smoker on and set at 230ºF (110°C) with alternating Alder wood and Applewood bisquettes.

Place 3 quarts of water in a pot with 3 tablespoons of avocado oil and pinch of pepper to a boil.

Place shrimp in the smoker for 40 minutes at 230ºF (110°C) and turn smoke on for 30 minutes

Cut coil of fettuccine in half and place in boiled water for approximately 25 minutes.

Heat butter, chopped onion, chopped garlic, and a pinch of pepper into a pan.

Cook until onion starts to brown, then place on low heat.

Strain pasta and plate.

Drizzle butter, onion, and garlic over pasta.

Spread shrimp over pasta and serve.


Alder Wood Bisquettes

Alder is commonly used for smoked salmon because of its milder flavour. However, thanks to its light, sweet, and musky flavour, it's a smooth smoke flavour perfect for almost any dish.

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