- 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)
- 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.