Jamaican Peppered Shrimp
Photo by Carlington Wilmot
Winter 2007, JamaicanEats magazine
- 2 pounds/1kg shrimp, head and shell on
- 1 clove garlic
- 1/2 cup oil
- 1 tablespoon vinegar
- 1 teaspoon salt
- 1 Scotch bonnet pepper, cut in pieces
- Heat garlic, oil, salt and pepper in a skillet. Add shrimp and keep tossing until the colour changes to pinkish/red.
- Add vinegar and continue tossing for 5 to 10 minutes.
- Let cool.
-By Kareema Muncey
We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: firstname.lastname@example.org