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Grilled 'napalm' Shrimp2


2 pounds Shrimp 20-26 count
1 large Habanero chile stem removed
1/2 stick butter
1 1/2 tablespoons Onion; chopped
1 tablespoon Cayenne
2 teaspoons Worcestershire sauce
1 tablespoon Lemon juice
1/2 teaspoon Pepper
1/2 teaspoon Paprika
1/2 teaspoon Cumin seed; ground
1 tablespoon Brown sugar
Bambo skewers

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, worchestershire 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. Not any longer than than this as the shrimp will start to "cook" on their own. Grill over medium heat untill opaque and slightly crispy. Dust with paprika and serve. Recipe from by RockMc on Mar 29, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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