In a large skillet melt butter over a low flame. Add garlic and cook lightly.
Mix in vinegar, Walker's Wood Jonkanoo Hot Pepper Sauce, and shrimp.
Saute for about 1 minute. Remove and spread coated shrimp in a flat ovenproof dish.
Place under a hot grill until sizzling for about 3 minutes (do not overcook). Garnish with parsley and lemon wedges.
Serve immediately with rice.
Ingredients:
450 g jumbo shrimp ( 2 lbs)
10 ml Walker's Wood Jonkanoo Hot Pepper Sauce ( 2 tsp)
15 ml red wine vinegar ( 1 Tbsp.)
50 g butter ( (2 oz) (or substitute))
1 dash salt ( to taste)
3 cloves garlic, minced
1 lemons, cut into wedges
1 bunch fresh parsley, chopped fine
Steps/Methods:
In a large skillet melt butter over a low flame. Add garlic and cook lightly.
Mix in vinegar, Walker's Wood Jonkanoo Hot Pepper Sauce, and shrimp.
Saute for about 1 minute. Remove and spread coated shrimp in a flat ovenproof dish.
Place under a hot grill until sizzling for about 3 minutes (do not overcook). Garnish with parsley and lemon wedges.
Serve immediately with rice.
