Grilled 'Napalm' Shrimp

Recipe Ingredients

2 lbs	908g / 32oz	Shrimp 20-26 count
1 lb	454g / 16oz	Habanero chile stem removed (large)
		Chopped
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 de-vein shrimp. Wash, drain and place on skewers 5-6 per skewers. Saute onions and garlic in butter, remove from heat and place in blender. Add cayenne, Worcestershire sauce, lemon juice pepper, cumin, brown sugar and the habaneros with seeds. Blend till smooth. Brush onto the shrimp skewers and marinate for 30-60 min. in fridge. Start grill and cook till opaque and slightly crispy. dust with paprika and serve.

Posted to the BBQ List by Carey Starzinger on Apr 21, 1996.

Source:
Greg Vernon

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