1. Peel and de-vein the shrimp; wash, drain and place on skewers, 5-6 per skewer. 2. Sauté the onions and garlic in the butter, remove from the heat and place in a blender. 3. Add the cayenne, Worcestershire sauce, lemon juice pepper, cumin, brown sugar and the habaneros with seeds; blend till smooth. 4. Brush onto the shrimp skewers and marinate for 30-60 minutes in the fridge. 5. Fire up the grill and cook the shrimp until they are opaque and slightly crispy. 6. Dust them with paprika and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
