Smoked Jamaican Shrimp

For use with a Cameron Stove Top Smoker. This recipe can also be applied to pork fillets about 1/2-inch thick in place of shrimp.

• Ready In: 3 hrs 25 mins
• Serves: 4

Ingredients

• 2  tablespoons  walkerswood traditional jamaican jerk seasoning
• 1  tablespoon  pickled  pepper sauce
• 5  tablespoons  teriyaki sauce
• 1  teaspoon soy sauce
• 1⁄2 cup  chopped green onion
• 1  tablespoon fresh basil, chopped
• 2  tablespoons  melted butter
• 1  lb shrimp, deveined

Directions

1. Prepare marinade by mixing the Jamaica sauce, pickled pepper sauce, Teriyaki sauce, soy sauce, green onions, and chopped basil in a small bowl.
2. Put shrimp in plastic bag with the marinade - leave about three hours - drain.
3. Brush Shrimp with melted butter - smoke in Camerons smoker using 2 T of alder wood chips for about 25 minutes.