Add shrimp to a bowl with the jerk marinade. Leave in fridge for about 30 minutes to marinate.
Meanwhile, clean and oil your grill. If you're using a full-size barbecue pit, you may want to use tin foil or a grill basket to cook your shrimp, so they don't fall into the pit.
Heat your grill to medium heat, and add the BBQ sauce to a small bowl. You'll need this to glaze the shrimp as they barbecue.
Shake off excess marinade from the shrimp as you remove them from the bowl.
Use tongs to place the shrimp on the grill, and cook for 2-3 minutes per side. Then use a heat-proof silicone brush to apply the BBQ sauce to the shrimp.
Once the shrimp has become pink, and a bit curled, remove them from the heat.
Season with salt and pepper, to taste.
Serve immediately with coconut rice, or side dish of your choice.
To Make the Coconut Rice:
In a pot, melt the coconut oil over medium-high heat.
Add the rice to the pot, and stir to coat grains with oil. Toast for about 3 minutes.
Add thyme, salt, sugar, coconut cream and water. Stir to combine. Bring mixture to a boil
Place lid on the pot and reduce heat to medium-low. Cook until all liquid is absorbed, about 8-10 minutes.
Fluff cooked rice with a fork and serve warm
Tip: If you're going t0 make the coconut rice, be sure to do so BEFORE you start grilling your shrimp! Please note that the nutritional information for this recipe is only an estimate, and has been calculated using a plugin.