Jamaican Pepper Shrimp, Couples Ocho Rios

2 pounds jumbo shrimp, unshelled
6 cloves garlic, finely chopped
3 whole scotch bonnet peppers or hot chili peppers
2 limes, juiced
1 onion, finely chopped
4 tomatoes, peeled and chopped
1 escallion, finely chopped
1 tablespoon pepper wine
Fresh ground black pepper and salt to taste
2 tablespoons olive oil

Sauté garlic, onion, hot peppers, escallion for one minute in hot olive oil. Stir in lime juice, tomatoes, salt and pepper and cook for five more minutes. Add the shrimp and pepper wine and cook five to six minutes more, stirring constantly until shrimp is done. Serve warm with a finger bowl and a bowl for shells.

Chef's tip: Best served with a Red Stripe beer to cool the heat.