Instruction

• In a medium bowl, combine shrimp with minced Scotch Bonnet peppers, all-purpose seasoning, ground annatto, and grounf allspice
• Toss well to coat evenly and let marinate for 10 minutes
• Heat a large pan over medium heat
• Add the shrimp stock and bring to a gentle simmer
• Stir in the diced onion and garlic, cooking until softened and fragrant, about 2 minutes
• Add the seasoned shrimp and thyme sprigs, spreading the shrimp in the pan
• Cover and cook for about 5–7 minutes, stirring occasionally, until the shrimp turn bright orange and are cooked through
• Add the white vinegar, stir, and cook for another minute
• Taste; add salt to taste
• Using a slotted spoon, transfer the shrimp to a plate
• Serve hot with some cooking liquid drizzled on top