Cosa-Cosa Camarão (Hot-Hot Prawns)

A wonderful fiery main dish that is perfect for summer

Course Main Dish

Cuisine Angola

Prep Time 20

Cook Time 10

resting time 45

Total Time 1 15

Servings

Calories 250kcal

Author International Cuisine

1 -2 lbs. About 36 large prawns or shrimp peeled and deveined
1 teaspoon sea salt
2 limes juiced
6 Tablespoons Peri-Peri Sauce
12 Wooden skewers soaked in water so they don't burn
For the Sauce
4 to 8 fresh hot chilies. Please note that you will likely not find Peri-Peri chilies in the states other than dried. You can substitute Thai bird red jalapeno, arbol, cayenne or tabasco.
2 garlic cloves minced
1 lemon juiced
Pinch of salt
½ cup to 1 cup olive oil depending on how thick or thin you want the sauce.

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.