Peel-And-Eat Hot Pepper Shrimp

a seriously hot dish to be washed down with ice cold beer! normally made in jamaica with river crayfish, a terrific appetizer

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 2  cups water
• 4  scotch bonnet peppers or 4  habanero peppers, halved
• 3  green onions, coarsely chopped
• 3  large fresh thyme sprigs
• 3  garlic cloves, peeled, crushed
• 2  tablespoons salt
• 1  bay leaf
• 1 1⁄2 teaspoons whole allspice
• 1  lb large shrimp, unpeeled and uncooked

Directions

1. Combine water, Scotch bonnet or habanero chiles, green onions, thyme, crushed garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors.
2. Add shrimp and bring to boil. Remove pan from heat; let stand until cooked through, about 20 minutes. Drain, discarding liquid. Transfer shrimp to bowl and serve warm or at room temperature, allowing diners to peel their own shrimp.