Grilled Napalm Shrimp

Grilled Napalm Shrimp

2 pounds shrimp 20-26 count
1 large habanero chile stem removed & chopped
1/2 stick butter
1 1/2 tablespoons onion; chopped
1 tablespoon cayenne
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon cumin seed; ground
1 tablespoon brown sugar
bamboo skewers

Directions
First, peel and de-vein shrimp. Wash, drain and place on skewers 5-6 per skewers. Sauté onions and garlic in butter, remove from heat and place in blender. Add cayenne, Worcestershire sauce, lemon juice pepper, cumin, brown sugar and the habaneros with seeds. Blend till smooth. Brush onto the shrimp skewers and marinate for 30-60 min. in fridge. Start grill and cook till opaque and slightly crispy. Dust with paprika and serve