Grilled Napalm Shrimp

INGREDIENTS

2 lb shrimp 20-26 count
1 lg habanero chili, stem removed, chopped
1/2 stick butter
1 1/2 T onion, chopped
1 T cayenne
2 t Worcestershire sauce
1 t lemon juice
1/2 t pepper
1/2 t paprika
1/2 t cumin seed, ground
1 T brown sugar
Bambo skewers




METHOD

Saute onions and garlic in butter, remove from heat and place in blender.
Add cayenne, Worchestershire sauce, lemon juice pepper, cumin, brown sugar and the habaneros with seeds.
Blend till smooth.
Brush onto the shrimp skewers and marinate for 30-60 min, in fridge.
Start grill and cook till opaque and slightly crispy.
Dust with paprika and serve.