Best Recipe from Farmvilla

BAWK’s Sauces –HotShrimp




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



  • 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.