Habanero-Garlic Grilled Shrimp

This is a Bobby Flay recipe which has been slightly changed. Amazing crowd pleaser.

Habanero-Garlic Grilled Shrimp

1. 8 garlic cloves
2. 1/2 cup pure olive oil, plus more for brushing
3. ½ or 1 habanero chile, seeded and chopped  depending on how spicy you want the sauce
4. 5 tablespoons chopped cilantro
5. 1/4 cup fresh lime juice
6. 1 tablespoon honey or I prefer Maple Syrup (Pure)
7. Salt and freshly ground pepper
8. 2 Pounds 26-30 shrimp (size), deveined and shell removed

Wear Gloves. Soak Skewers in Water and handle the Habanero Very Very Carefully. In a small saucepan, combine the garlic and 1/2 cup of the olive oil and simmer over low heat until the garlic is golden brown, about 8 minutes. Transfer the garlic to a blender and pour the oil into a glass measuring cup. Let the oil cool slightly. Add the habanero chile to the blender with 1/4 cup of the cilantro, the lime juice and honey/maple syrup and puree. With the blender on, slowly add the garlic olive oil. Season with salt and pepper. You can make this sauce ahead of time and even refrigerate for a few days.

Brush the shrimp with olive oil and season with salt and pepper. Skewer the Shrimp Grill over a hot fire until lightly charred, about 4 minutes per side. Remove shrimp from skewers and transfer to a serving bowl. Drizzle with the vinaigrette, sprinkle with the remaining cilantro and serve.