Salmon Wrapped Shrimp

SHRIMP + SALMON:--
110 g of salmon fillets
1 kg of large shrimp, peeled & deveined
2 tsp SIDS SMOKEY BBQ RUB
Chopped spring onions, for garnish
Sesame seeds, for garnish
Chilli flakes, for garnish
BANG BANG SAUCE:--
1 cup Best Foods mayonnaise
5 tsp sweet chilli sauce
1 tbsp Kaitaia Fire
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
½ tbsp raw bush honey

Begin by very carefully slicing the salmon lengthwise into thin strips. Tip: refrigerate the salmon to very cold before slicing as it will help to make better strips.
Wrap each shrimp with a thin slice of salmon.
Place on a well greased wire rack, then season with SIDS SMOKEY BBQ RUB. Put in the fridge until ready to cook.
In a bowl, mix together SIDS LOW SUGAR RASPBERRY VINEGAR, Kaitaia Fire and all the ingredients for the bang bang sauce and put in the fridge until ready.
Preheat the smoker for 95°C 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 until 65°C internal.
In the last 2 minutes, glaze the shrimp with some of the bang bang sauce then keep smoking.
Once the shrimp are done, remove from heat to cool for 2-3 minutes.
Garnish the salmon wrapped shrimp with sesame seeds and chopped spring onions.
Serve with more bang bang sauce topped with spring onions and red chilli flakes on the side. Enjoy!