Grandma Hearn’s Mango Shrimp

January 4, 2013


3 lbs. raw shrimp, peeled & deveined

2 12 oz.  Beers

1/4 cup  Grandma Hearn's Hot Flash Mango Scotch Bonnet

1 Tbsp.  Fire Salt

1 Tbsp.  dry mustard

2 Tbsp.  Red wine vinegar

1 small onion, diced in large pieces

2 Tbsp.  Honey



In a saucepan, combine beer, Grandma Hearn's Hot Flash Mango Scotch Bonnet , Fire Salt, mustard powder, vinegar, onion and honey. Bring to a boil and simmer for a couple of minutes. Ad 1/2 of the shrimp, return to a boil and simmer until the shrimp are cooked. 3 to 5 minutes, depending on the size of the shrimp. Remove the shrimp and repeat with the remaining shrimp.

Cool the shrimp and the liquid. Return the shrimp to the cooled liquid and marinate for several hours. Drain and serve with cocktail sauce.