| 45.5 Kg (10 lbs) |
Jumbo shrimp |
| 75 ml (5 Tbsp) |
BAWK’s Scotch Bonnet Pepper Sauce |
| 75 ml (5Tbsp) |
Red wine vinegar |
| 185 g (6 oz) |
Butter (or substitute) |
| 6 cloves |
Garlic, minced |
| 3 |
Lemon, cut into wedges |
| 1 bunch |
Fresh parsley, chopped fine |
|
Dash of salt to taste |
Method:
- In a large skillet melt butter over a low flame. Add garlic and cook lightly. Mix in vinegar, BAWK’s Scotch Bonnet Pepper Sauce and shrimp. Sauté for about 1 minute.
- Remove and spread coated shrimp in a flat ovenproof dish.
- Place under a hot grill until sizzling for about 3 minutes (do not overcook).
- Garnish with parsley and lemon wedges. Serve immediately with rice.
- Serves 20.
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