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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 36 |
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Serve as a main dish or as an appetizer nuclear accident shrimpsters. Ingredients:
2 lbs jumbo shrimp |
1 large habanero pepper, stem removed and chopped |
2 ounces unsalted butter |
1 1/2 tablespoons chopped onions |
1 tablespoon cayenne pepper |
2 teaspoons low-sodium worcestershire sauce |
1 teaspoon fresh lemon juice |
1/2 teaspoon pepper |
1/2 teaspoon paprika |
1/2 teaspoon ground cumin |
1 tablespoon brown sugar |
Directions:
1. Peel and de-vein the shrimp; wash, drain and place on skewers, 5-6 per skewer.
2. Sauté the onions and garlic in the butter, remove from the heat and place in a blender.
3. Add the cayenne, Worcestershire sauce, lemon juice pepper, cumin, brown sugar and the habaneros with seeds; blend till smooth.
4. Brush onto the shrimp skewers and marinate for 30-60 minutes in the fridge.
5. Fire up the grill and cook the shrimp until they are opaque and slightly crispy.
6. Dust them with paprika and serve.
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