At least 1 hour before smoke cooking, soak wood chips and 8 short wooden skewers in enough water to cover. Drain before using.

Thaw shrimp, if frozen. For vinaigrette, in a blender container or food processor bowl combine 1 cup raspberries, the oil, vinegar, sugar, orange peel, and dry mustard. Cover and blend or process until smooth; set aside.

Remove tips and strings from pea pods. In a small covered saucepan cook pea pods in a small amount of boiling water for 2 to 4 minutes or until crisp-tender. Drain; set aside. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Loosely thread shrimp onto soaked skewers.

In a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Sprinkle the drained wood chips over the coals. Place skewers on the greased grill rack over drip pan. Cover and smoke for 10 to 12 minutes or until shrimp are opaque. [In a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Smoke as above, except add drained wood chips according to the manufacturer's directions.]

To serve, arrange the torn lettuce and pea pods on 4 dinner plates. Divide the smoked shrimp among the plates. Top with the remaining 1 cup raspberries. Serve with vinaigrette. Makes 4 servings.