Three Mile Island Shrimp

Serve as a main dish or as an appetizer nuclear accident shrimpsters.

• Ready In: 1 hr 10 mins
• Serves: 4-8
• Yields: 2 pounds

Ingredients

• 2  lbs jumbo shrimp
• 1  large habanero pepper, stem removed and chopped
• 2  ounces unsalted butter
• 1 1⁄2 tablespoons  chopped onions
• 1  tablespoon cayenne pepper
• 2  teaspoons low-sodium worcestershire sauce
• 1  teaspoon fresh lemon juice
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon ground cumin
• 1  tablespoon brown sugar

Directions

1. Peel and de-vein the shrimp; wash, drain and place on skewers, 5-6 per skewer.
2. Sauté the onions and garlic in the butter, remove from the heat and place in a blender.
3. Add the cayenne, Worcestershire sauce, lemon juice pepper, cumin, brown sugar and the habaneros with seeds; blend till smooth.
4. Brush onto the shrimp skewers and marinate for 30-60 minutes in the fridge.
5. Fire up the grill and cook the shrimp until they are opaque and slightly crispy.
6. Dust them with paprika and serve.