Ingredients

450 g (2 lbs) jumbo shrimp
10 ml (2 tsp) Walkerswood Jonkanoo Hot Pepper Sauce
15 ml (1 tbsp) red wine vinegar
50 g (2 oz) butter (or substitute)
Dash of salt to taste
3 cloves garlic minced
1 lemon cut into wedges
1 bunch fresh parsley chopped fine

Method:

In a large skillet melt butter over a low flame. Add garlic and cook lightly. Mix in vinegar, Walkerswood Jonkanoo Hot Pepper Sauce, and shrimp. Sauté for about 1 minute. Remove and spread coated shrimp in a flat ovenproof dish. Place under a hot grill until sizzling for about 3 minutes (do not overcook). Garnish with parsley and lemon wedges. Serve immediately with rice.

Serves 6.

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