Grilled 'Napalm' Shrimp

The name tells you exactly what you’re getting into. These grilled shrimp skewers are coated in a blended sauce built from habanero peppers (seeds and all), cayenne, butter, garlic, Worcestershire, cumin, and brown sugar. It’s a wall of heat that hits from multiple angles.

Blending everything smooth is key. The habanero, onion, and garlic get sautéed in butter first, which mellows the raw burn slightly and distributes the capsaicin into the fat. The brown sugar adds a caramelized sweetness that rounds out the heat on the grill, and cumin gives it an earthy depth that keeps the sauce from being just hot for the sake of being hot.

Marinating for 30 to 60 minutes in the fridge lets the shrimp absorb the sauce without breaking down from the acid. Grill them fast over high heat until they’re opaque with slightly crispy, charred edges.

Chef Tips

• Leave the habanero seeds in for maximum heat. Remove them if you want the flavor without the full inferno.
• Wear gloves when handling habaneros. The oil stays on your skin for hours and will burn anything you touch.
• Don’t marinate longer than 60 minutes. The acid from the lemon juice starts to “cook” the shrimp and turns them mushy.
• Soak wooden skewers in water for 30 minutes before grilling so they don’t catch fire.

Variations

• Dial back to jalapeños instead of habaneros for a hot-but-manageable version.
• Serve with a cool ranch or blue cheese dipping sauce to tame the heat.
• Grill lime halves alongside the skewers and squeeze over the finished shrimp for a citrus-heat combination.