- 2 lb shrimp 20-26 count
- 1 lg habanero chile stem removed, chopped
- 1/2 stick butter
- 1 1/2 T onion, Chopped
- 1 T cayenne
- 2 t worcestershire sauce
- 1 t lemon juice
- 1/2 t pepper
- 1/2 t paprika
- 1/2 t cumin seed, Ground
- 1 T brown sugar
- 1-bamboo skewers
- First, peel and de-vein shrimp. Wash, drain and place on skewers 5- 6 per skewers.
- Sauté 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.
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