- 2 pounds [900 g] fresh unpeeled large shrimps
- Honey teriyaki marinade, as needed
- 2 sweet red peppers, membranes removed and seeded, into 1-inch [2.5-cm] pieces
- 2 sweet yellow peppers, membranes removed and seeded, into 1-inch [2.5-cm] pieces
- 8 ounces [227 g] fresh mushrooms, cleaned and ends of stems removed
- 1 large onion, into 1-inch [2.5-cm] pieces
- 4 to 6 metal or wooden, soaked in water for 30 minutes, skewers
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- Leave some wood chips to soak in water for 1 hour; prepare smoker.
- Peel and deveine shrimps leaving tails on.
- Inject each shrimp with 1/2 ounce [15 mL] honey teriyaki marinade.
- Starting with a piece of sweet pepper, alternately thread all ingredients onto skewers alternating with shrimps, remaining red and yellow sweet peppers pieces, mushrooms and onion pieces.
- Transfer onto smoker wire rack.
- Smoke brochettes for approximately 15 minutes, until shrimps become opaque.
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