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  • Caribbean Rum Shrimp

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    Caribbean Rum Shrimp
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 lb large raw shrimp - (1000grams)
    • 1 c. dark rum - (500ml)
    • 1/3 c. melted butter - (75ml)
    • 1/3 c. honey - (75ml)
    • 1 Tbsp. pure vanilla extract - (15ml)
    • 1 tsp grnd allspice - (5ml)
    • 1 tsp grnd cinnamon - (5ml)
    • 1/3 c. minced cilantro springs - (75ml)
    • 3 Tbsp. very finely chopped ginger (45ml)
    • 5 x cloves of finely chopped garlic Finely chopped zest from 1 lemon
    • 1 Tbsp. warm sauce - (15ml)
    • 1 c. Hickory wood chips soaked in cool water for 30minutes
    • 2 c. dry Hickory wood chips

    Directions

    1. Preheat barbecue to the temperature of 220 F (110 C).
    2. Shell and devein shrimp and place in a covered bowl and set aside. Shrimp must be at room temperature when smoking.
    3. In a small bowl combine all ingredients and mix well. Toss in shrimp and coat proportionately. Place in the fridge to marinate for as little as 20 min to no more than 1 hour.
    4. Remove the shrimp from the marinade and place in a bowl. Let them come to room temperature - stand for 10 min covered.
    5. Squeeze the water from the wet chips and place them in the center of a large piece of tin foil. Add in the dry chips and mix. Fold the foil into a sealed pouch. With a fork poke holes in both sides of the pouch from that the smoke will escape. The more holes - the more smoke!
    6. Keep the burner under the woodchip pouch on medium to high heat and turn the other burners off. Once the grill is smoking, quickly place the shrimp directly over the grills which are off. Smoke shrimp with indirect heat for 10 -15 min or possibly till shrimp are proportionately pink and slightly caramelized on the outside.
    7. Transfer shrimp to hot serving platter and enjoy!

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