Don't let the photo fool you, due to our over-cautiousness about overcooking the shrimp, we botched the recipe. BAM! is pretty much the understatement of the year. It wasn't the cayanne pepper that was the killer, it was the freshly ground black pepper. John had ground two tablespoons of the stuff to match the recipe for the Essence. Note to the Food Network: when you provide a subrecipe for a portion of the larger recipe, ensure that the portions are specific to the larger recipe, and emphasize the difference prominently. We later rinsed the shrimp with cold water (since we couldn't eat them as is) and chilled them for a day. Last night, we tried the shrimp without the sauce. I ate one cold and John heated his over some plain rotini. Very garlicky and somewhat salty. A big learning experience for both of us.