BAHAMA BREEZE FIRE-ROASTED JERK SHRIMP

1/2 cup beer
1/4 teaspoon ground allspice
1/2 teaspoon minced Scotch bonnet pepper*
1 teaspoon chopped garlic
1 teaspoon thyme leaves
1 tablespoon sliced green onions
12 ounces medium, peeled and deveined shrimp with tails on
4 tablespoons butter, melted
1 loaf Cuban or French baguette

Heat oven to 500 degrees F.

Stir beer, allspice, pepper, garlic, thyme and green onions in 1-quart baking dish. Fold in the shrimp, coating well. Drizzle melted butter over the shrimp. Slice bread into 1-inch-thick slices and place on top.

Put baking dish with shrimp and bread on middle rack of oven. Remove from oven when bread is golden and shrimp is bubbling hot, 4-5 minutes. If oven is small, heat pans separately.

*Use gloves when mincing Scotch bonnet peppers. Then remove gloves and wash hands thoroughly.

Makes 2 servings
Source: Bahama Breeze Restaurant to The Orlando Sentinel, February 6, 2008