Carribean Rum Shrimp

2lbs of large shrimp
1/3 cup honey
1 teaspoon ground allspice
1/3 cup chopped cilantro
3 tablespoons finely minced ginger
1 tablespoon hot sauce
3 cups hickory wood chips
some finely minced zest of lemon

1 cup dark rum
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
5 cloves finely minced garlic
3/4 stick of butter (melted)

Shell and de-vein shrimp and place in a covered bowl. In a small bowl, combine all ingredients and mix well. Toss in shrimp and coat evenly. Place in fridge for 20 minutes to an hour. Remove and let sit til room temp.
(must be at room temp when smoking.) Preheat barbeque to 220 degrees F (110 degrees C) Once grill is smoking cook for 10-15 minutes or until shrimp are
evenly pink and slightly carmelized on the outside.

Serve, Eat & Enjoy!