Weber just sent this to me. I am going to stop by Boyd's on the way Home From Mose's Lake today and get a couple pounds of shrimp.

Jerk Shrimp
Serves: 4 to 6
Prep time: 15 minutes
Marinating time: 30 to 45 minutes
Way to grill: direct high heat (450° to 550°F)
Grilling time: 2 to 4 minutes
1/2 cup roughly chopped yellow onion
1 jalapeño chile pepper, roughly chopped
3 tablespoons white wine vinegar
2 tablespoons soy sauce
2 tablespoons canola oil
1/2 teaspoon Tabasco® sauce
1/2 teaspoon ground allspice
1/4 teaspoon granulated garlic
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
2 pounds extra-large shrimp (16/20 count), peeled and deveined
1 lime, cut into wedges
1. In a food processor combine the marinade ingredients. Process until
2. Put the shrimp in a large, plastic resealable bag and pour in the marinade.
Press out the air and seal the bag tightly. Turn the bag to distribute the
marinade and refrigerate for 30 to 45 minutes.
3. Remove the shrimp from the bag and discard the marinade. Thread
shrimp onto skewers through both the heads and tails. Grill over direct high
heat until the shrimp are firm to the touch and just turning opaque in the
center, 2 to 4 minutes, turning once. Place on a serving platter, squeeze a
little lime juice over the shrimp, and serve warm.