Put shrimp in plastic bag with above - leave about three hours - drain. Brush Shrimp with melted butter - smoke in Camerons smoker using 2 T of Lader wood chips for about 25 minutes. (This recipe can also be applied to pork fillets about 1/2" thick in place of shrimp).

Jamaican Jerk Spice
By Fine Cooking Magazine. This spicy mixture is a common used in Jamaica for seasoning pork or chicken. This rub is sometimes dry and sometimes more of a paste.  The mixture can be stored in the refrigerator for at least 3 months.

Makes: 2 cups

I N G R E D I E N T S
14 whole cloves
4 heaping teaspoons whole allspice berries
2 medium onions
4 scallions (white and green parts) roughly chopped
1 teaspoon fresh thyme leaves, lightly chopped
2 - 3 Scotch bonnet chiles (or 2 habaneros), cores, seeds and ribs removed.
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 1/2 - inch piece of fresh ginger, washed and sliced (don't peel)
2 tablespoons kosher salt
1 tablespoon freshly ground pepper
6 cloves garlic

I N S T R U C T I O N S
Crush the whole cloves and the allspice in your mortar and pestle (we used the mortar to grind our pepper as well). Place the spices along with all the other ingredients in the bowl of your food processor.   Blend for a couple of minutes until the mixture forms a slightly coarse paste.

This paste will store 2 -3 months in your refrigerator.