Peel and devein the shrimp. Pat dry with a paper towel.
Place the shrimp in a large bowl and drizzle with olive oil. Then add the salt and smoked paprika. Mix until all shrimp are thoroughly coated.
Put shrimp onto skewers.
Place shrimp skewers into a preheated smoker. Smoke the shrimp at 200°F for about 60 minutes. The shrimp are done when the flesh is no longer translucent.
Remove shrimp from the smoker and serve.
Notes
Cajun Dipping Sauce - Mix 1 tablespoon each mayo and sour cream with Cajun seasoning to taste. We use about a teaspoon.