🫙 From the Spice Rack
Grilled 'Napalm' Shrimp
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
sideeasy
Ingredients8 items
Ingredients
- 2lbshrimp 20-26 count
- 1lg habanero chile stem removed
- 11/2 tb onion -- chopped
- 1tb cayenne
- 2ts worcestershire sauce
- 1ts lemon juice
- 1/2ts pepper
- 1/2ts paprika
Directions
- 1
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
- 2
Wash, drain and place on skewers 5-6 per skewers
- 3
Saute onions and garlic in butter, remove from heat and place in blender
- 4
Add cayenne, worchestershire sauce, lemon juice pepper, cumin, brown sugar and the habaneros with seeds
- 5
Blend till smooth
- 6
Brush onto the shrimp skewers and marinate for 30-60 min
- 7
in fridge
- 8
Start grill and cook till opaque and slightly crispy