JAMAICAN HOT PEPPER SHRIMP (for four)

2 cups water

3 scallions, coarsely chopped

3 garlic cloves, crushed in a garlic press or minced fine (minced garlic is less bitter than crushed)

3 large, fresh thyme sprigs

4 fresh Scotch bonnet chiles, (habaneros in a pinch), halved and seeded

2 tablespoons salt

1 bay leaf

1-1/2 teaspoons whole allspice

1 pound large (21 to 25 per pound) shrimp in shell (using uncooked shrimp that have been deveined with shells left intact will make shrimp much easier to peel)

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1.  Combine all ingredients except shrimp in a 4 quart heavy pot and bring to a boil, then reduce heat and simmer, covered, 10 minutes to blend flavors.

2.  Stir in shrimp, making sure they are just covered by the liquid and bring to a boil. Remove pot from heat.  Cover and let shrimp rest in liquid for 20 minutes.  Transfer shrimp immediately with a slotted spoon to a plate or bowl and drizzle some of cooking liquid on top. Serve warm or at room temperature.

adapted from Gourmet Magazine, May, 2006