Place the wood chips into a bowl and cover with cool water. Set aside and allow to soak for 1 hour.
In the meantime, place the salt, sugar, water and red pepper flakes
into an electric kettle and heat just until the salt and sugar have dissolved. Turn the kettle off and add the ice. Stir until the brine
has cooled. Place the shrimp
into a 1-gallon ziptop bag and pour over the brine. Place in a container and set in the refrigerator until the wood chips are done soaking, approximately 45 more minutes.
While the shrimp are brining
, heat about 2 quarts of charcoal in a chimney starter
until the coals are covered with a white ash
After the chips
are done soaking, drain
them and set aside. Drain the shrimp in a colander
and thread on 4 to 6 rounded skewers.
Carefully transfer the charcoal to a large, 18-inch round, stainless steel bowl. Cover the charcoal with the wood chips. Lay the skewered shrimp directly atop the chips making sure that the shrimp do not come in direct contact with the charcoal and that the shrimp are in 1 layer. Turn another, smaller (13 to 14-inch) metal bowl upside down on top of the shrimp. Cook for 15 to 20 minutes or until cooked through. Serve warm or chilled.