Grilled 'Napalm' Shrimp #2

Seafood

2 pounds Shrimp 20-26 count
1 large Habanero chile stem removed
Chopped
1/2 sticks butter
1 1/2 tablespoons Onion; chopped
1 tablespoon Cayenne
2 teaspoons Worcestershire sauce
1 tablespoon Lemon juice
1/2 teaspoon Pepper
1/2 teaspoon Paprika
1/2 teaspoon Cumin seed; ground
1 tablespoon Brown sugar
Bamboo skewers

First, peel and de-vein shrimp. Wash, drain and place on skewers 5-6 per skewers. Sauté onions and garlic in butter, remove from heat and place in blender. Add cayenne, Worcestershire sauce, lemon juice, pepper, cumin, brown sugar, and the habaneras with seeds. Blend till smooth. Brush onto the shrimp skewers and marinate for 30-60 min. in fridge. Not any longer than this as the shrimp will start to "cook" on their own. Grill over medium heat until opaque and slightly crispy. Dust with paprika and serve.