2lb (1kg) shrimp, tails off and deveined

2 large bell peppers (any combination of colors), diced

1 medium yellow onion, diced

Juice and zest of 1 lime

2 garlic cloves, minced

2 tbsp chopped fresh cilantro

2 tbsp mayonnaise, or more to taste (or use a brand without soybean oil)

Sea salt, to taste

Freshly ground black pepper, to taste

1. Arrange the shrimp on grill mats. Set the smoker to 250°F (120°C) and transfer the shrimp to the smoker. Smoke until the shrimp turn pink, 15 to 20 minutes, taking care not to overcook. Remove the shrimp and let cool.

2. Meanwhile, in a large bowl, combine everything except the shrimp. Once the shrimp is cool, chop into small pieces and stir into the bowl. Cover and refrigerate for at least 30 minutes. Serve immediately.

Pairing suggestions: For an appetizer, serve with tortilla chips, MSG-free pork rinds, or thickly sliced cucumber rounds. For a filling lunch, serve with a toasted hoagie roll. This salad is also great with chopped avocado.