Instructions: Smoke shrimp in a smoker in a pan or on a BBQ pit in a pan for about 20 minutes. Let cool, and reserve smoked shrimp stock. Place bread crumbs and butter in the bottom of a spring form pan to form crust, about _ to 1/4 inch thick. In a mixer, place softened cream cheese, eggs, flour, Thousand Island dressing, and smoked shrimp stock; mix on low until smooth. Chop shrimp and roasted pepper, and mix. Pour half of cream cheese mixture into pan, add shrimp and pepper, and top with the rest of the cream cheese mixture. Bake at 300 degrees for 40 minutes or until top of cream cheese cake is golden brown. Let cool for 3 hours at room temperature then refrigerate overnight

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