Combine all of the spices in a small bowl, set aside.
In a large bowl, gently toss the shrimp in the olive oil before adding the spices. Toss until coated.
Place the shrimp on the smoker racks (or on aluminum foil, to prevent them from falling through the grates).
Smoke for about 60 minutes, or until the shrimp turn pink.
Remove from the smoker and serve immediately.
Store any leftovers in the fridge in an airtight container and eat within 3 days.
You can also use jumbo shrimps (or other size) but adjust the timing as needed depending on the size shrimp you use.The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the shrimp. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**