Ingredients 2 teaspoons sugar 2 teaspoons caraway seeds 1 teaspoon salt 3/4 pound large shrimp, shelled and deveined 5 fresh red chile peppers (optional) Light Tea-Smoking Mixture Spicy Remoulad Sauce or sweet-and-hot mustard Instructions In a large bowl, combine the sugar, caraway seeds and salt with 1 cup of water. Stir to dissolve the sugar. Add the shrimp, cover and refrigerate fro 30 minutes; drain. Add the chiles, if using them, to the Light Tea-Smoking Mixture. Smoke the shrimp according to the <a href="http://www.foodandwine.com/recipes/light-tea-smoking-mixture">Basic Wok-Smoking Method</a> until they are just cooked through and have a burnished look, 7 to 8 minutes. Serve with the remoulade sauce.