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Seattle, WA.


Hickory Smoked Caribbean Rum Shrimp


  • 8 lb. shrimp 16-20 ct, cleaned
  • 4 C dark rum
  • 1 C melted butter
  • 1 C honey
  • 4 T pure vanilla extract
  • 4 t ground allspice
  • 4 t ground cinnamon
  • 1 C cilantro
  • 1/4 C finely minced ginger
  • 1/4 C finely minced garlic
  • finely minced zest of 1 lemon
  • 4 T hot sauce
  • 4 C Hickory wood chips, soaked in cold water for 30 minutes
  • 8 C dry Hickory chips


Preheat (gas) barbecue grill to 220 degrees. Shell and devain shrimp and place in a covered bowl and set aside. Shrimp must be at room temperature when smoking. In a large bowl combine all ingredients and mix well. Toss shrimp and coat evenly. Place in the marinade for 45 minutes. Sqeeze of 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 wich 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 above the grills that are off. Smoke shrimp with indirect heat for 10-15 minutes or until shrimp are evenly pink and slightly carmelized. For a traditional charcoal barbecue repeat steps without the foil and place chips to the side and cook with indirect heat as needed.

Servings: 16

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