Begin by very carefully slicing your salmon lengthwise into thin strips. Tip: get the salmon very cold before slicing as it will help to make better strips.
Take your colossal shrimp and wrap each with a thin slice of salmon.
Place on a well greased wire rack, then season generously with my Smoked Garlic Jalapeno Lager rub.
Set in the fridge until ready to cook.
In a bowl, mix together all the ingredients for the bang bang sauce and set in the fridge until ready.
Preheat your smoke for 200F indirect cooking. Add some wood chips or wood chunks if desired.
Add the salmon wrapped shrimp to the smoker to cook for 25-30 minutes or until 145F internal.
In the last 2 minutes, glaze the shrimp with some of the bang bang sauce and then keep smoking.
Once the shrimp are done, pull off and let cool for 2-3 minutes.
Garnish the salmon wrapped shrimp with sesame seeds and chopped scallions.
Serve with more bang bang sauce topped with scallions and red chili flakes on the side. Enjoy!