Jamaican Pepper Shrimp

Hailing from the Island of Jamaica, this peel and eat shrimp is usually sold on the roadside. It packs a spicy kick thanks to scotch bonnet pepper.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1  lb jumbo shrimp, with shell but deveined
• 1  lime
• 3  garlic cloves, crushed
• 1⁄2 scotch bonnet pepper, seeds removed
• 5  sprigs thyme, finely chopped
• 1  tablespoon butter
• 1⁄2 teaspoon salt
• 1  tablespoon canola oil
• 1  scallion, finely chopped

Directions

1. Squeeze ½ of lime over shrimp and rinse. Heat canola oil in a large frying pan over medium heat. Add thyme and pepper, heat for 1 minute. Add garlic and shrimp, stir. Cook for 3 minutes then turn shrimp. Add butter and salt, cook for an additional 2 minute. Squeeze the other half of lime over the shrimp, remove from heat. Sprinkle with scallion to garnish.