b'Applewood-Smoked Jalapeo ShrimpKENT RATHBUNMakes 8 servingsFOR THE MARINADE: 2 ounces Pompeian Extra Virgin Olive OilW cup red onion, peeled and chopped1 tablespoon garlic, chopped2 jalapeo peppers, seeded and chopped1 bunch cilantro, chopped4 limes, juicedV cup water (or beer)FOR THE SHRIMP:24 U-10 shrimp, peeled and deveined, then skewered (U-10 means there are under 10 per pound.)Applewood chips, for smoking (Other types of wood chips may be used.)2 tablespoons kosher saltTO PREPARE THE MARINADE:In a blender, blend all of the marinade ingredients until smooth.TO PREPARE THE SHRIMP:Marinate the shrimp for 45 minutes to 1 hour.Set up a stove-top smoker with applewood chips and smoke the shrimp for 5 to 7 minutes.Season the shrimp with kosher salt and finish on a wood grill or saut on the stove top until done. (Do not overcook; allow 5 to 7 minutes for either grilling or sauting.)145'