Devein and deshell shrimp

Coat shrimp with 2 tablespoons olive oil and the hippy pilgrim chipotle lime garlic salt.

Wrap with prosciutto and refrigerate.

Turn the Bradley Smoker on and set at 230ºF (110°C) with alternating Alder wood and Applewood bisquettes.

Place 3 quarts of water in a pot with 3 tablespoons of avocado oil and pinch of pepper to a boil.

Place shrimp in the smoker for 40 minutes at 230ºF (110°C) and turn smoke on for 30 minutes

Cut coil of fettuccine in half and place in boiled water for approximately 25 minutes.

Heat butter, chopped onion, chopped garlic, and a pinch of pepper into a pan.

Cook until onion starts to brown, then place on low heat.

Strain pasta and plate.

Drizzle butter, onion, and garlic over pasta.

Spread shrimp over pasta and serve.