Hemp Shrimp with Puna Butter & Wedge Fries

1 1/2 cups shrimp
1 cup white vinegar
1 cup vegetable oil
1 cup fresh basil (finely chopped)
1/3 oz. fine ganja leaves
1 stick butter or margarine
2 tsp thyme
2 tsp oregano
3 large baking potatoes
1 cup flour
1 tsp cayenne pepper
2 tsp paprika
1 yellow onion (finely chopped)
3 cloves of garlic (finely chopped)
4 tsp good olive oil

Leave shrimp in shells and marinate them for two hours in the white vinegar mixed with basil, thyme and oregano. Meanwhile, melt the butter or margarine in a double boiler and add the ganja. Heat for 20 minutes, making sure not to burn the butter. Quarter the potatoes into thick wedges. Place flour, pepper and paprika into a paper bag. Wet the potato wedges with water and toss them in the flour and spices until they’re coated. Fry the potatoes until golden brown and set aside. Then sauté the onion and garlic in the olive oil and toss in the shrimp for a couple of minutes, until they’re tender. Dip the shrimp in a dish of warm puna butter and you sail with Santa RA.