Jamaican Jerk Sauce

      4    Dried Habanero chilies               1 ts Ground black pepper
           -- or more, (ground)                1 ts Dried thyme
    1/3 c  Onion powder                        2 ts Dried cinnamon
      2 ts Salt                                2 ts Dried nutmeg
      1 ts Ground allspice

  Another dish you could try is Coconut Shrimp.  Just deep fry some shrimp in
  a batter to which you've added some shredded coconut.  A good dipping sauce
  would be crushed pineapple with a couple of good dollops of a West Indian
  Scotch Bonnet pepper sauce, like Matouk's or Mabel's or Hak Has. To soak up
  the heat, serve some fried plantains and rice, and plenty of Red Stripe.

  Posted in alt.creative-cook by Dave Fricke ([email protected]), who wrote:
  "Jerk is a dry marinade that you rub on the meat and let it sit in the
  fridge for a day or two before slow smoking it.  If your guests can handle
  hot stuff, [try this] jerk seasoning mix