Peel and Eat Hot Pepper Shrimp

2-1/2 quarts water
8 to 10 Scotch bonnet chiles, cut in 1/2
1 bunch green onions, sliced
3 sprigs fresh parsley
3 sprigs fresh cilantro
3 cloves garlic, crushed
2 teaspoons allspice berries
1 teaspoon coriander seeds
2 limes, quartered
2 bay leaves
1/2 cup kosher salt
3 pounds large shrimp, deveined but with the shell still on

In a large saucepan, bring all of the ingredients except the shrimp to a boil. Reduce heat; cover and let simmer for 10 to 15 minutes to allow the ingredients to steep. Add the shrimp, remove the pan from heat and let stand, uncovered, for 10 to 15 minutes. Drain all liquid from the pan, transfer shrimp to a bowl, and serve warm or at room temperature.

Allow everyone to peel and eat.

Yield: 4 appetizer servings