Grilled 'napalm' Shrimp

Recipe Ingredients

2 lbs	908g / 32oz	Shrimp 20-26 count
1 lb	454g / 16oz	Habanero chile stem removed - chopped (large)
1/2		Butter
1 1/2 tablespoons	22ml	Onion - chopped
1 tablespoon	15ml	Cayenne
2 teaspoons	10ml	Worcestershire sauce
1 teaspoon	5ml	Lemon juice
1/2 teaspoon	2.5ml	Pepper
1/2 teaspoon	2.5ml	Paprika
1/2 teaspoon	2.5ml	Cumin seed - ground
1 tablespoon	15ml	Brown sugar
		Bamboo skewers

Recipe Instructions

First, peel and devein shrimp. Wash, drain and place on skewers 5-6 per skewers. Saute onions and garlic in butter, remove for heat and place in blender.

Add cayenne, Worcestershire sauce, lemon juice pepper, cumin. brown sugar and the habaneros with seeds. Blend until smooth.

Brush onto the shrimp skewers and let marinate for 30-60 minutes in fridge. Start grill and cook until opaque and slightly crispy. dust with paprika and serve.

Source:
Farm Journal--The Thrifty Cook

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