Hot Jonkanoo Shrimp


45.5 Kg (10 lbs) Jumbo shrimp
75 ml (5 Tbsp) Walkerswood Jonkanoo Hot Pepper Sauce
75 ml (5Tbsp) Red wine vinegar
185 g (6 oz) Butter (or substitute)
6 cloves Garlic, minced
3 Lemon, cut into wedges
1 bunch Fresh parsley, chopped fine
  Dash of salt to taste



  • In a large skillet melt butter over a low flame. Add garlic and cook lightly. Mix in vinegar, Walkerswood Jonkanoo Hot Pepper Sauce and shrimp. Saute for about 1 minute.
  • Remove and spread coated shrimp in a flat ovenproof dish.
  • Place under a hot grill until sizzling for about 3 minutes (do not overcook).
  • Garnish with parsley and lemon wedges. Serve immediately with rice.
  • Serves 20.



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