Camarao Grelhado Piri Piri Grilled Shrimp Pili Pili Food

CAMARAO GRELHADO PIRI PIRI (GRILLED SHRIMP PILI PILI)

Steps:

• Shell the shrimp, leaving the tail "fins" intact. Devein.
• In a small bowl, whisk together chile, garlic, lemon juice and half the oil.
• Drizzle in the remaining oil, whisking. Add salt and pepper to taste.
• Place the shrimp in a large bowl or ziploc baggie. Pour over the oil mixture, making sure that all shrimp are covered.
• Refrigerate at least 3 hours, stirring occasionally.
• Preheat the broiler or grill.
• Cook shrimp for 2 minutes on each side, or until pink.

PIRI PIRI GRILLED SHRIMP

Steps:

• Whisk together coconut milk, garlic, chiles, zest, and paprika. Add shrimp and marinate overnight, refrigerated. Soak the wooden skewers in water overnight. Heat grill or grill pan. Drain shrimp and season shrimp with salt and pepper, toss in vegetable oil and skewer. Grill 1 1/2 minutes on both sides or until shrimp are opaque. Serve with the Mango Dipping Sauce.
• Bring vinegar and sugar to boil and then lower heat to medium and cook until syrupy consistency. When cooled, add to blender with mango puree and lime juice. Stir in chopped peppers.

GRILLED SHRIMP PIRI PIRI

Steps:

• Mix the pepper paste, garlic, cilantro, wine and olive oil in a bowl.
• Toss in the shrimp and give them a turn.
• Let stand 1/2 hour.
• Thread on the soaked skewers.
• Place the skewered shrimp over medium coals and grill 1&1/2 minutes.
• Turn over and grill the other side for 1&1/2 minutes more, until the shrimp are lightly pink and start to curl.
• Tip: for this dish you can sometimes get shrimp that has been deveined but the shells are left intact and are easy to peel. Keeping the shells on during grilling protects the shrimp from drying out.