Jamaican Peppered Shrimp
from http://www.fiery-foods.com/

The shrimp taste better if you cook them with their shells on. Then you can serve them as an appetizer and have your guests peel the shrimp themselves. Alternatively, you can use peeled shrimp and serve them over white rice.

2 pounds shell-on shrimp
2 tablespoons vinegar
3 Scotch bonnet peppers, stemmed, seeded and minced (or substitute habaneros)
1/4 cup vegetable oil
1 clove garlic, crushed
Salt to taste

Add the oil to a large skillet over medium heat. When the oil is hot add the garlic, peppers and salt and stir for a few seconds. Add the shrimp and cook, stirring occasionally, until they're almost cooked through.

Pour in the vinegar continue cooking until the shrimp are opaque.

Yield: 4 servings
Heat Scale: Very Hot

Jamaican Hot Pepper Shrimp
Gourmet | May 2005

Peal these fiery shrimp as you eat them.

4 cups water
1/2 cup chopped scallion
4 garlic cloves, crushed
3 fresh thyme sprigs
3 fresh Scotch bonnet or habanero chiles, halved and seeded
2 tablespoons salt
1/2 teaspoon black pepper
10 whole allspice
1 lb large shrimp in shell (21 to 25 per lb)

Combine all ingredients except shrimp in a 4-quart heavy pot and bring to a boil, then reduce heat and simmer, covered, 20 minutes.
Stir in shrimp, making sure they are just covered by liquid, and remove pot from heat. Cool shrimp in liquid to room temperature, uncovered, about 1 hour. Transfer shrimp with a slotted spoon to a plate or bowl and drizzle some of cooking liquid on top.