-
1
Place the wood chips into a bowl and cover with cool water.
-
2
Set aside and allow to soak for 1 hour.
-
3
In the meantime, place the salt, sugar, water and red pepper flakes into an electric kettle and heat just until the salt and sugar have dissolved.
-
4
Turn the kettle off and add the ice.
-
5
Stir until the brine has cooled.
-
6
Place the shrimp into a 1-gallon ziptop bag and pour over the brine.
-
7
Place in a container and set in the refrigerator until the wood chips are done soaking, approximately 45 more minutes.
-
8
While the shrimp are brining, heat about 2 quarts of charcoal in a chimney starter until the coals are covered with a white ash.
-
9
After the chips are done soaking, drain them and set aside.
-
10
Drain the shrimp in a colander and thread on 4 to 6 rounded skewers.
-
11
Carefully transfer the charcoal to a large, 18-inch round, stainless steel bowl.
-
12
Cover the charcoal with the wood chips.
-
13
Lay the skewered shrimp directly atop the chips making sure that the shrimp do not come in direct contact with the charcoal and that the shrimp are in 1 layer.
-
14
Turn another, smaller (13 to 14-inch) metal bowl upside down on top of the shrimp.
-
15
Cook for 15 to 20 minutes or until cooked through.
-
16
Serve warm or chilled.
-
17
In a small bowl whisk together the mustard seed, dry mustard and water.
-
18
Place the mustard and water mixture into a small saucepan and add the remaining ingredients.
-
19
Bring to a simmer over high heat.
-
20
Do not allow to boil.
-
21
Remove from the heat and puree with a handheld blender for 5 to 10 seconds while drizzling with oil, leaving some of the seeds intact if desired.
-
22
Pour into a glass jar or container, allow to cool, cover and allow to sit in refrigerator overnight before using.
-
23
Store in the refrigerator for up to 1 month.
