Jamaican Peppered Shrimp

1. Place shrimp in bowl, and add scotch bonnet peppers or bottled pepper sauce, chopped scallion, thyme and garlic.

2. Mix all seasonings into shrimp and allow to marinate in refrigerator over night or 6 - 8 hours.

3. To cook, place oil in frying pan and allow oil to get hot.

4. Add shrimp and cook just until tender.

5. Remove from heat and peel the shrimp.

6. Serve.

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Nutrient	Quantity
Total fats	9.3474 g
Protein	125.2276 g
Carbohydrates	15.5907 g
Energy	675.7348 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0584 g
Water	842.4557 g
Aspartic acid	13.9232 g
Calcium, Ca	561.6011 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0544 g
Lutein + zeaxanthin	1137 g
Fiber, total dietary	2.6 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0544 g
Carotene, beta	598 g
Niacin	16.6456 mg
Vitamin A, RAE	539.6011 g
Fatty acids, total trans-polyenoic	0.0544 g
Arginine	12.2995 g
Riboflavin	0.216 mg
Fatty acids, total trans-polyenoic 22:4	0.0272 g
Fatty acids, total polyunsaturated 15:0	0.0635 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0544 g
Fatty acids, total saturated 20:1	0.0272 g
Glutamic acid	22.0474 g
Sodium, Na	5147.745 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1813 g
Total lipid (fat)	9.3474 g
Manganese, Mn	0.4229 mg
Proline	5.7967 g
Fatty acids, total saturated 16:0	1.3155 g
Fatty acids, total polyunsaturated 16:1 t	0.0272 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.8069 g
Choline, total	739.195 mg
Fatty acids, total polyunsaturated 18:1 t	0.0725 g
Sugars, total	2.33 g
Serine	5.114 g
Fatty acids, total saturated 18:0	0.7102 g
Fatty acids, total saturated 20:4 undifferentiated	0.3083 g
Vitamin B-6	1.5207 mg
Selenium, Se	268.9739 g
Ash	17.674 g
Vitamin D	18.1334 IU
Menaquinone-4	2.72 g
Fatty acids, total saturated 18:1 undifferentiated	1.0425 g
Pantothenic acid	2.8857 mg
Phenylalanine	5.4355 g
Copper, Cu	1.7331 mg
Thiamin	0.2363 mg
Retinol	489.6011 g
Methionine	3.6195 g
Iron, Fe	3.384 mg
Carbohydrate, by difference	15.5907 g
Phosphorus, P	2249.2717 mg
Folate, total	236.2671 g
Tocopherol, gamma	1.088 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.6165 g
Alanine	7.7162 g
Cholesterol	1142.4026 mg
Valine	5.8565 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0544 g
Fatty acids, total saturated 18:2 undifferentiated	0.9313 g
Glycine	7.3534 g
Fatty acids, total saturated 14:0	0.1007 g
Zinc, Zn	9.1847 mg
Isoleucine	5.7618 g
Tocopherol, delta	0.272 mg
Fatty acids, total saturated 12:0	0.0453 g
Fatty acids, total polyunsaturated	2.7487 g
Fatty acids, total polyunsaturated 17:1	0.4171 g
Leucine	10.6717 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0544 g
Vitamin A, IU	2629.0037 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	236.2671 g
Tryptophan	1.4253 g
Vitamin C, total ascorbic acid	18.8 mg
Fatty acids, total polyunsaturated 16:1 c	0.1451 g
Fatty acids, total polyunsaturated 18:1 c	0.9429 g
Fatty acids, total saturated 20:0	0.0181 g
Tyrosine	4.7223 g
Vitamin B-12	10.064 g
Vitamin K (phylloquinone)	209.72 g
Fatty acids, total saturated	2.3984 g
Histidine	2.752 g
Fatty acids, total monounsaturated	1.6681 g
Threonine	4.968 g
Folate, food	236.2671 g
Fatty acids, total polyunsaturated 17:0	0.1088 g
Vitamin D (D2 + D3)	0.9067 g
Fatty acids, total polyunsaturated 24:0	0.0363 g
Vitamin D3 (cholecalciferol)	0.9067 g
Vitamin E (alpha-tocopherol)	12.518 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.6347 g
Fatty acids, total trans	0.1632 g
Fatty acids, total trans-monoenoic	0.0997 g
Magnesium, Mg	219.4671 mg
Lysine	11.8505 g
Potassium, K	1300.5357 mg
Cystine	1.4688 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	0	0	0	0
Oil	0	0	0	0
thyme	0	0	0	0
shrimp	2	643.7348	8.2507	9.1574
scallion	1	32	7.34	0.19
scotch bonnet pepper	2 scotch	0	0	0