These smoked shrimp are incredibly juicy, lightly smoky, and coated in a tangy barbecue glaze with horseradish, Worcestershire sauce, and fresh lemon juice. They cook quickly over gentle indirect heat, making them an excellent appetizer or main course for backyard cookouts. Apple or alder wood adds a mild, sweet smoke that complements the delicate flavor of the shrimp without overpowering them.

   Use any berries you like or a mix of berries. I like these cakes with strawberry or cherry filling the most. You can use either fresh or frozen berries. Baking tray 12x16 in (31x41 cm)