Peel and Eat Hot Pepper Shrimp
2 cups water
4 habanero peppers, halved
3 green onions, coarsely chopped
3 sprigs fresh thyme
3 cloves garlic, crushed
2 tablespoons salt
1 bay leaf
1 1/2 teaspoons whole allspice
1 pound raw, unpeeled large shrimp
Combine water, chiles, green onions, thyme, garlic, salt, bay leaf and allspice in a large saucepan.
Bring to a boil, reduce heat and simmer for 10 minutes.
Add shrimp, bring to a boil.
Remove pan from heat; let stand till cooked through, 20 minutes.
Drain and transfer shrimp to a bowl.
Serve warm or at room temperature.
Independence Day Recipes