Smoked Sausage Stuffed Jumbo Shrimp Wrapped in Chicken and Bacon

Directions

1. Peel and devein the jumbo shrimp, leaving the tail intact. 
2. Remove sausage meat from the casing and divide the sausage meat into 12 equal portions. 
3. Carefully make a slit in each shrimp from head to tail, cutting about three-quarters of the way through and stuffing with a portion of the sausage meat.
4. Butterfly the chicken tenderloins and splay open. Gently flatten the chicken tenderloins, using a meat mallet, until the chicken tenderloin is about one-quarter inch thick. Cut each tenderloin lengthways in half—season chicken with some barbeque seasoning. 
5. Wrap a thin slice of chicken tenderloin around the stuffed shrimp, pressing firmly so the chicken adheres. Set aside refrigeration to keep cold.
6. Stretch the bacon. Take a slice of bacon and lay it on a flat work surface. You were using your fingers to slide/press/push along the bacon to stretch it and make it thinner. This will help with wrapping the shrimp and assist in making your bacon crispier. Cut each slice of bacon in half across the middle. 
7. Wrap the chicken-covered shrimp tightly with half a slice of stretched bacon and secure with a toothpick. Repeat
8. Season the bacon/chicken-wrapped sausage stuffed shrimp with a barbecue seasoning rub. 
9. Prepare Smoker: Preheat your Smoker to around 325°F. Use a wood that complements the flavours, like hickory or applewood.
10. Smoke the Shrimp Place the prepared shrimp in the Smoker. Smoke for about 45 minutes to an hour, or until the chicken is fully cooked (160 F), the bacon is rendered and crisp, and the shrimp is opaque. 
11. Remove from Smoker. Drizzle liberally with hot honey, chopped fresh dill and crushed hickory sticks. Serve immediately. Enjoy!