1 lb large shrimp in shell (21 to 25 per lb)

     1/2 cup chopped scallion

     4 garlic cloves, crushed

     3 fresh thyme sprigs

   1/4 cup Barons West Indian Hot Sauce
        
      2 tablespoons Sea Salt

     10 Pimento seeds (whole allspice)

       2 Limes



Clean shrimp,with the shell split as to allow the vein's removal, keeping the shells on is an important step. They should be firm. Add the scallion, thyme & Barons West Indian Hot Sauce and Sea salt with the juice of 1 lime to food processor. Pulse until diced and fully combined.  Dice the 4 cloves of garlic.

Toss shrimp with chile puree and diced garlic. Marinate for about 3 hours (generally speaking the longer this sits, the HOTTER it get) In a large sautee pan (with fitted lid) heat 1/3 cup water until rapidly boiling.
Add shrimp, any residual liquid, and remaining garlic.

Toss shrimp over high heat as lid sits atop, tightly in place.


Shrimp should be opaque and firmly pink in 2-3 minutes. Remove from heat and uncover.

Serve as appetizer, keep a side dish for shells.


ENJOY!!!!