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 		Jonkanoo Shrimp

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

Method
In a large skillet melt butter over a low flame. Add garlic and cook lightly. Mix in Vinegar, Walker'sWood Jonkanoo hot pepper sauce, and shrimp. Sauté for about a 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 white parsley and lemon wedges. Serve immediately with rice.

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available through our store, please contact us. 		Caribbean Connoisseur
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