In Jamaica, this dish turns up by the seaside or near rivers, as janga (river crayfish) are often used. It is seriously, deliciously hot -- wash the heat down with ice-cold beer. Using uncooked shrimp that have been deveined with the shells intact will make the shrimp much easier to peel. Ingredients 2 cups water 4 each Scotch bonnet chiles or habanero chiles halved 3 each green onions coarsely chopped 3 large fresh thyme sprigs 3 cloves Garlic peeled, crushed 2 teaspoons salt 1 each bay leaf 1 1/2 teaspoons whole allspice 1 pound uncooked large shrimp unpeeled

Instructions
Combine water, Scotch bonnet or habanero chiles, green onions, thyme, crushed garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors. Add shrimp and bring to boil.

Remove pan from heat; let stand until cooked through, about 20 minutes. Drain, discarding liquid. Transfer shrimp to bowl and serve warm or at room temperature, allowing diners to peel their own shrimp.


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Yields: 6 Servings
     Bon Appetit magazine, May 2006, page 133

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