Ingredients
1 pound small shrimp
1 1/2 tablespoons coarse salt
1 teaspoon rice wine vinegar
6 sprigs fresh thyme
3 Scotch Bonnet chiles, 2 whole, 1 seeded and sliced into rings
Preparation
Stir together all of the ingredients in a medium saucepan. Add 1 tablespoon water. Cover; cook over high heat, stirring occasionally, 5 minutes. Let cool slightly. Serve with an empty bowl for shells.
