Instructions: Mix together soy sauce, hoisin sauce, ginger, scallions, Tabasco, and sake. Toss shrimp in this mixture. Let marinate for 4 hours in the refrigerator.

Skewer 1 or 2 shrimp lengthwise on each skewer. Smoke in a preheated water smoker for 45 minutes to 1 hour depending on the size of the shrimp. Smoke preferably with any fruit wood.

The shrimp are done when they turn from translucent to opaque white in the center of the shrimp. Smoking for longer periods of time can make the shrimp dry.

When the shrimp are done, skewer 1 cube of Asian pear on each end of the skewer and serve immediately while the shrimp are still hot.

This recipe yields 8 hors doeuvre servings.

Comments: This is a perfect munchie while guests are mingling and relaxing before sitting down to dinner. Or it makes a special meal as a main course.

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