Anonymous Tue May 23 19:49:34 2006

2 pounds shrimp 20-26 count

1 large habanero chile stem removed

chopped

1/2 stick butter

1-1/2 tablespoon onion -- chopped

1 tablespoon cayenne

2 teaspoons Worcestershire sauce

1 teaspoon lemon juice

1/2 teaspoon pepper

1/2 teaspoon paprika

1/2 teaspoon cumin seed -- ground

1 tablespoon brown sugar

bamboo skewers

First, peel and de-vein shrimp. Wash, drain and place on skewers 5-6 per skewers. Saut�

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 by Carey Starzinger on Apr 21, 1996.