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)
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