These shrimp will excite all your taste buds. They are combination of spicy, sweet, sour, "suck-u-lentious"....and are best eaten the traditional Trini way-----SUCK, PEEL, EAT... REPEAT....
Wash shrimp briefly with the juice of half a lemon. Drain.
In a food processor, add the lemon juice, scallions, garlic, onion, hot peppers, allspice, cinnamon, nutmeg, honey, ketchup, extra virgin olive oil, salt and pepper and blend until smooth.
Add 1/2 of the mixture to shrimp. Combine well. Reserve the other half for serving.
Cover shrimp with plastic wrap and marinate for 15 minutes.
If using wood skewers, soak them in cold water for 15 minutes.
Thread 4 shrimps onto each skewer so the shrimp lie flat.
Heat grill to high for direct grilling.
Grill shrimp until beautifully done, golden brown and slightly charred, about 2-3 minutes on each side.
Alternatively, you may sauté shrimps (not skewered of course) in a pan on the stove (over high heat) using a few tablespoons of extra virgin olive oil..
Remove the shrimp to a platter. Mix reserved marinade into shrimp or serve with extra marinade for dipping.
Notes
Cook's notes
For a more rustic/down-home-liming-by-the-river-presentation, I use the whole shrimp, head to tail, no deveining. If you wish to do this, ensure that the shrimp is of the highest and freshest quality. I grill or pan fry it until it is crisp and well cooked.
When serving those who don't share, or who aren't particularly fond of, the exceptionally bizarre and adventurous appetites of Andrew Zimmern and/or Anthony Bourdain, I remove the heads, devein the shrimp and skewer them for a more elegant presentation. Decide which direction will work for you and your crowd.