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2 pounds of large raw shrimp - (1000grams)

1 cup of dark rum - (500ml)
1/3 cup of melted butter - (75ml)
1/3 cup of honey - (75ml)
1 tablespoon of pure vanilla extract - (15ml)
1 teaspoon of ground allspice - (5ml)
1 teaspoon of ground cinnamon - (5ml)
1/3 cup of chopped cilantro springs - (75ml)
3 tablespoons of very finely minced ginger - (45ml)
5 cloves of finely minced garlic
Finely minced zest from 1 lemon
1 tablespoon of hot sauce - (15ml)

1 cup of Hickory wood chips soaked in cold water for 30minutes
2 cups of dry Hickory wood chips

Preheat barbecue to the temperature of 220F (110C).

Shell and devein shrimp and place in a covered bowl and set aside. Shrimp must be at room temperature when smoking.

In a small bowl combine all ingredients and mix well. Toss in shrimp and coat evenly. Place in the fridge to marinate for as little as 20 minutes to no more than 1 hour.

Remove the shrimp from the marinade and place in a bowl. Let them come to room temperature - stand for 10 minutes covered.

Preheat barbecue to the temperature of 220F (110C).

Squeeze the water from the wet chips and place them in the center of a large piece of tin foil. Add the dry chips and mix. Fold the foil into a sealed pouch. With a fork poke holes in both sides of the pouch from which the smoke will escape. The more holes - the more smoke!

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 that are off. Smoke shrimp with indirect heat for 10 -15 minutes or until shrimp are evenly pink and slightly caramelized on the outside

Transfer shrimp to warm serving platter and enjoy!

Yields: 4 servings

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