Ingredients

Instructions:

Soak in salt water to defrost shrimp, if necessary.  Wash shrimp, skin, and de-vein.

Combine juice of limes, West Indies Creole Hot Pepper Sauce, salt and pepper to taste.  

In a ceramic bowl, pour the liquids over the shrimp, mix, and let stand for awhile.

Warm a cast iron Dutch oven, or covered wok, slowly on the stovetop to a cool heat (200°).  Teflon coated, heavy aluminum also works, but be wary of using this acidic mixture in a bare aluminum skillet.  Stainless is a good compromise.

Add 2 tbsp. olive oil.  Pour in the shrimp and marinade.  The vessel should be cool enough that the liquids do not splatter.

Cover and raise the heat to high.  Let the liquid boil off, and resist opening the lid.  When the steam starts to smell about to burn, remove from heat (don't just turn off the heat; put the vessel on a cold burner), pour on some Peach Salsa to taste, and let sit until the noise stops, a minute or two.  Do not overcook; let the heat of the vessel finish the cooking, not the stove.

Bake in a buttered and floured pan at 350° until done.

Enjoy