Ingredients (4) :
Piri-Piri:
1 red onion peeled and roughly chopped
0.5 head of garlic cloves peeled and roughly chopped
10 African bird's eye chillies stems removed
1 red bell peppers seeds removed and roughly chopped
1 ripe tomatoes skins removed and roughly chopped
2 tablespoons olive oil
juice and zest of 1 lemons
1 tbsp white wine vinegar
1 tbsp sugar
0.5 tbsp salt
0.5 tsp cracked black pepper
1 bay leaves
0.5 tbsp dried oregano
0.5 tbsp smoked paprika
Shrimp:
450g, frozen large shrimp , thawed, peeled, tails still on
skewers
How to:
Piri-piri:
Combine all the ingredients in the bowl of a food processor/blender and mix until all the ingredients are finely chopped and the mixture is quite saucy.
Transfer to a saucepan over medium heat and simmer for 20 minutes, stirring every few minutes to prevent the sauce from burning.
After 20 minutes, check the seasoning and adjust. The sauce should be well balanced with a good kick of spice and sourness from the lemon and vinegar.
Pour into jars/bottles and keep in the refrigerator.
Shrimp:
Pat shrimp dry and place in a medium bowl. Add 2 tbsp piri piri sauce and mix. Refrigerate to marinate at least 30 min.
Preheat barbecue to medium-high.
Put the shrimp on skewers and grill until they turn pink. Transfer to a platter and serve.