A wonderful fiery main dish that is perfect for summer
Course Main Dish
Cuisine Angola
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
resting time 45 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 6
Calories 250kcal
Author International Cuisine
Ingredients
1 -2lbs.About 36 large prawns or shrimppeeled and deveined
1teaspoonsea salt
2limesjuiced
6TablespoonsPeri-Peri Sauce
12Wooden skewerssoaked in water so they don't burn
For the Sauce
4 to 8fresh hot chilies. Please note that you will likely not find Peri-Peri chilies in the states other than dried. You can substitute Thai birdred jalapeno, arbol, cayenne or tabasco.
2garlic clovesminced
1lemonjuiced
Pinchof salt
½cupto 1 cup olive oildepending on how thick or thin you want the sauce.
Instructions
For the Sauce: Coarsely chop the peppers and discard stems, taking care to use gloves when handling the very hot peppers.
Place the chilies, their seeds, the garlic, lemon juice and salt plus the desired amount of oil into a food processor. Puree the mixture and place into a glass jar and let flavors meld for several days.
The sauce should keep for up to 1 month in the refrigerator.
For the prawns/shrimp:
Toss the peeled and deveined prawns/shrimp into a bowl with the sea salt and set aside for 45 minutes.
Put the wooden skewers to soak in water. (So they will not burn on the grill).
When the prawns/shrimp are done marinating, toss them with the lime juice.
Put 3-4 prawns/shrimp on the skewer
Brush the prawns/shrimp with the peri-peri sauce, reserving some for dipping.
Grill the prawns/shrimp on a medium high heat for just a couple of minutes per side until they turn pink. Do not overcook.
Serve immediately with the reserved peri-peri sauce for dipping.