1 to 2 lb. shrimp (shelled, deveined)
1/2 c. Lea & Perrins steak sauce
1/4 c. Myers spiced rum
1/8 c. pineapple juice
1/8 c. orange juice
1 tsp. liquid smoke
2 tbsp. vegetable oil
2 tbsp. molasses
1 tbsp. ginger, crushed
1 sm. clove garlic
1 sm. yellow onion
1 sm. green bell pepper
2 tsp. cayenne pepper or pepper sauce
1 c. uncooked brown rice

Marinate shrimp, for several hours or overnight, in steak sauce, pineapple and orange juices, molasses, ginger, and cayenne pepper (sauce). Heat vegetable oil in medium saucepan, using high heat, saute garlic, onion and green pepper until browned. Remove shrimp from sauce mixture and set aside. Strain sauce mixture and combine with contents in saucepan, simmer on low heat until reduced by 1/3. Add liquid smoke. Cook shrimp in sauce mixture for 5 minutes. When shrimp is done, remove it from sauce and set aside. Saute uncooked rice for 1 minute, using high heat, in a clean saucepan. Add 1 1/2 cup cold water and remaining sauce mixture, bring to a rolling boil. Lower heat, cover pan with tight fitting lid. Cook rice according to package directions, minus 5 minutes. Serve shrimp over rice.

NOTE: Sauce can be used for poultry, beef or pork as well as seafood.