This recipe was published in Chile Pepper Magazine (6/96). I couldn't wait to try it---although the published recipe was very vague, hubby and I figured it out, and are these little critters ever wonderful!! It seems that the salt and cooking, then peeling the shrimp to eat, removes quite a bit of the "heat" from the chiles. Still----beware----they are hot! According to the magazine. in Middle Quarters, pepper Shrimp hare sold by the "pepper shrimp ladies". You can buy the shrimp by the bag, which may hold about 10.
Pepper shrimp can be eaten hot or cold, but should always be accompanied by lots of cold beer. Serve as a snack, appetizer, or souble the recipe and serve as a main course.
Heat Scale = Hot
1/2 tablespoon Olive Oil
2 pounds fresh medium Shrimp, in the shell
6 Habanero Chiles, stemmed and seeded -- finely chopped
2 teaspoons Salt
Cover the bottom of a large heavy skillet (preferably cast iron) with the oil. Place shrimp, chiles and salt into cold skillet; place skillet over very high heat, preferably over an open fire. The shrimp will start to release some of their own water. Keep stirring until all the shrimp are bright red and firm. Serve immediately; peel, eat and enjoy!!

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