Shrimp is great to eat in any season, and on any coast. This dish will bring a nice pepper delight to your night, and will leave you with a full belly and a lovely tingle on you lips.

Ingredients:

• - 2 tablespoons oil
• - 3 tablespoons water
• - 2 tablespoons butter
• - 2 pounds medium to large raw prawns, shelled and de-veined
• - salt and pepper to taste
• - 2 heaped teaspoons curry powder(Iggy prefers Jamaican)
• - 1 onion, chopped
• - 1 spring onion, chopped
• - 2 thyme sprigs, or 1 tablespoon dry thyme
• - 1/4 teaspoon brown sugar
• - 8 garlic cloves, flattened with heavy knife
• - 1 tomato, de-seeded and chopped
• - 1 tablespoon Iguana XXX Habanero Pepper Suace

Directions:

Mix all the marinade ingredients in a bowl, add the prawns and marinate for 15-30 minutes. Heat the oil in a large pan and brown four of the marinated garlic cloves. Add the rest of the ingredients to the bowl and gather all remnants of curry; add that to the pot. Lower the heat, cover and cook for 5 minutes. Remove the cover, stir in the butter and simmer for a further 5-10 minutes, covered. Serve immediately, with rice.

Yield: 4 servings Heat level: Medium