How to Make It
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 Basic">http://www.foodandwine.com/recipes/light-tea-smoking-mixture">Basic Wok-Smoking Method until they are just cooked through and have a burnished look, 7 to 8 minutes. Serve with the remoulade sauce.