recipe comes from the the Break
Eggs web site which is run by Faith Heinauer.
This is what she said in describing Break
grew up in a household that loved not only food,
but also the creative process of cooking and entertaining.
My father is a professional chef and my mother
was a former pastry chef. After earning my degree
in hotel and restaurant management, I joined my
father's catering business and started teaching
cooking classes. Growing up in the restaurant
scene offers a lot of culinary observations; add
my knack for experimenting in the kitchen, and
you've got my collection of recipes and tricks
of the trade. So, if you want to talk food, get
a great recipe or hear the latest culinary scoop,
you're at the right place!"
shrimp are coated in a flavorful Creole marinade
made of habanero sauce, red pepper flakes, Tobasco
and cayenne pepper. Hot damn, thats one
2 pounds medium-sized shrimp, peeled & deveined,
with tail left on (optional)
1/2 cup olive oil
1/2 cup ketchup
3 Tablespoons habanero sauce
1 Tablespoon lemon juice, freshly squeezed
2 teaspoons crushed red pepper flakes
dash of Tabasco sauce
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
2 Tablespoons fresh parsley, minced
1/3 cup green onions, chopped
the shrimp into a 9 x 13 glass pan.
the olive oil, ketchup, habanero sauce, lemon
juice, crushed red pepper flakes, Tabasco sauce,
kosher salt, cayenne pepper, paprika, parsley
and onion in a small bowl. Mix until combined.
the marinade over the shrimp, stirring to make
sure that the shrimp is coated. Cover and refrigerate
for 1 hour.
the shrimp onto metal skewers. Place the skewers
on a pre-heated heated grill rack.
turning once, until the shrimp is cooked through,
about 4 - 5 minutes on each side. Place the
skewers on a platter, and serve immediately.