Jamaican Black Pepper Shrimp Recipe from Cheesecake Factory

Ingredients

2 habanero chili, stem removed

1 green onion, chopped

2 shallot, chopped

1 onion, chopped

2 garlic clove, chopped

1 tbsp ginger, grated

2 tsp thyme, chopped

2 tsp allspice (ground)

3 tbsp vegetable oil

3 tbsp soy sauce

3 tbsp lime juice

2 tbsp brown sugar

2 tbsp salt

1 tsp black pepper

1 cup water

5 lbs chicken wing, frozen

Directions

To make the Jerk marinade place the following items in a blender: habanero chile, green onion, shallots, onion, garlic clove, ginger, thyme, allspice, vegetable oil, soy sauce, lime juice, brown sugar, salt, black pepper, and water.
Blend until it is a smooth paste.
Place the chicken wings in plastic bags. Depending on the amount of wings more bags may be necessary.
Pour in the Jerk marinade evenly into the plastic bags. And make sure every wings gets covered with the Jerk marinade. Seal the bags.
Refrigerate for at least 8 hours or overnight.
Preheat your oven to 450 degrees.
Arrange the wings in one layer on an oiled rack set over a foil-lined baking sheet. Spoon the marinade over them and bake in the upper third of the preheated 450°F oven for 30-35 minutes, or until they are cooked through.
Remove and serve. 

Canola oil
“Caribbean spice”
Seasoned rice flour
Shrimp
Black pepper (duh – lol)
Butter
Cilantro

I am pretty particular the Caribbean spice blend includes Jamaican allspice, ginger, coriander, both habanero or scotch bonnet peppers, nutmeg, garlic, onion, thyme, and really quite possibly a little dash of cinnamon

JAMAICAN HOT PEPPER SHRIMP

ingredients
4 cups water
1/2 cup chopped scallion
4 garlic cloves, crushed
3 fresh thyme sprigs
3 fresh Scotch bonnet or habanero chiles, halved and seeded
2 tablespoons salt
1/2 teaspoon black pepper
10 whole allspice
1 lb large shrimp in shell (21 to 25 per lb)
preparation
Combine all ingredients except shrimp in a 4-quart heavy pot and bring to a boil, then reduce heat and simmer, covered, 20 minutes.

Stir in shrimp, making sure they are just covered by liquid, and remove pot from heat. Cool shrimp in liquid to room temperature, uncovered, about 1 hour. Transfer shrimp with a slotted spoon to a plate or bowl and drizzle some of cooking liquid on top.