Name: Grilled 'napalm' Shrimp
Ingredients: 2 lb Shrimp 20-26 count; 1 lg Habanero chile stem removed; Chopped; 1/2 Stick butter; 1 1/2 tb Onion -- chopped; 1 tb Cayenne; 2 ts Worcestershire sauce; 1 ts Lemon juice; 1/2 ts Pepper; 1/2 ts Paprika; 1/2 ts Cumin seed -- ground; 1 tb Brown sugar; Bambo skewers

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

2	lb	Shrimp 20-26 count
1	lg	Habanero chile stem removed
		Chopped
1/2		Stick butter
1 1/2	tb	Onion — chopped
1	tb	Cayenne
2	ts	Worcestershire sauce
1	ts	Lemon juice
1/2	ts	Pepper
1/2	ts	Paprika
1/2	ts	Cumin seed — ground
1	tb	Brown sugar
		Bambo skewers

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, 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. Start grill and cook
till opaque and slightly crispy. dust with paprika and serve.
Recipe By     :
From: Dscollin@aol.Com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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