Grilled 'Napalm' Shrimp

Directions

First, peel and de-vein shrimp.

Wash, drain and place on skewers 5 to 6 per skewers.

Sauté onions and garlic in butter, remove from heat and place in blender.

Add cayenne, worchestershire sauce, lemon juice pepper, cumin, brown sugar and the habaneros with seeds.

Blend until smooth.

Brush onto the shrimp skewers and marinate for 30 to 60 min. in fridge.

Start grill and cook until opaque and slightly crispy.

Dust with paprika and serve.