Bahama Breeze Jerk Shrimp!

This is our favorite appetizer to order when we eat at Bahama Breeze. It's very flavorful and spicy, and the fresh bread is really yummy dipped in the leftover shrimp juices. And hey! This time I wore gloves when handling the scotch bonnet! :)

Here's the recipe courtesy of Bahama Breeze:

Ingredients:

1/2 cup Beer (I used Red Stripe)

1/4 tsp ground Allspice

1/2 tsp minced Scotch Bonnet Pepper

1 tsp chopped Garlic (I put mine through a garlic press)

1 tspThyme leaves

1 Tbsp sliced Scallions

12 oz medium size Shrimp, peeled, deveined and thawed

4 Tbsp melted Butter

1 loaf of Cuban bread

Preheat oven to 500ºF. Place beer, spice and herbs in a 1 quart baking dish; add the shrimp. Top the shrimp with melted butter. Slice the loaf of bread into 1-inch thick slices. Place shrimp and bread on the middle rack of the oven, separately. Remove from oven when bread is golden and shrimp is bubbling hot. This should take 4 -5 minutes.

YUM!!! I didn't use as much scotch bonnet as the recipe calls for because my son won't touch it if it's too spicy. Otherwise, the taste was spot on, and I even threw the thyme stalks in whole just like the restaurant does. This is a great appetizer, or you can double the recipe and serve it alongside rice for dinner (I spooned the juices over my rice and it was lovely). Enjoy!!