Portuguese | Grilled Shrimp with Piri-Piri Sauce (Camarões Grelhados com Piri-Piri)
Posted on January 1, 2014
Piri-Piri sauce is a hot sauce made from the tiny birdseye chili peppers originating in Mozambique. The name Piri-Piri is the African name for this pepper. You can find Piri-Piri sauce at stores that sell Portuguese food products, or online at La Salette and Amazon. These peppers rate a firery 9 out of 10 on the hot scale so have a beer handy to cool things down.
Yield: 4 to 6 servings
2 1/2 pounds extra-large shrimp, shelled and deveined
1 cup piri-piri sauce, plus more for serving
2 lemons, cut into wedges
Combine the shrimp and piri-piri sauce in a large sealable freezer bag and toss to coat. Place the bag in a shallow dish and marinate in the fridge, turning a few times, for at least several hours, or, preferably, overnight.
Heat a gas or charcoal grill to medium.
Thread the shrimp and lemon wedges on skewers and season with salt. Grill the shrimp over indirect heat, turning several times, until just opaque, 5 to 6 minutes. For an extra spike of flavor, brush the skewers with fresh piri-piri sauce just before serving.
(Ref. "Grilled Shrimp with Piri-Piri Sauce" recipe, The New Portuguese Table cookbook, p. 97.)