Grilled Napalm Shrimp

Course : Grilling
Serves: 1
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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 teaspoon lemon juice
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon cumin seed -- ground
1 tablespoon brown sugar
1 package bamboo skewers

Preparation / Directions:

First, peel and devein shrimp. Wash, drain and place on skewers 5-6 per skewers. Sauté onions and garlic in butter, remove for heat and place in blender. Add cayenne, Worcestershire sauce, lemon juice pepper, cumin brown sugar and the habaneros with seeds. Blend until smooth. Brush onto the shrimp skewers and let marinate for 30-60 minutes in fridge. Start grill and cook until opaque and slightly crispy. Dust with paprika and serve.

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