Entree: Mozambique – Northern Culinary Region – Camarão Grelhado (Grilled shrimp marinated in piri-piri, garlic, and citrus, cooked over high heat)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Additional 20 min

Total 35 min

Ingredients

- 1 lb (454 g) large shrimp, peeled and deveined (about 16–20 shrimp)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) piri-piri paste or sauce (adjust for heat)
- 3 cloves garlic, minced (about 0.3 oz / 10 g)
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 g) lemon zest (about 1 lemon)
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) fine sea salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) chopped fresh cilantro (or parsley) plus extra for garnish
- 1 tbsp (15 g) butter, melted (optional, for basting)
- Wooden skewers, soaked in water 30 minutes (if using)

Instructions

1. In a bowl whisk together the olive oil, piri-piri paste, minced garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper to form a marinade.
2. Add the shrimp to the marinade and toss to coat thoroughly. Cover and refrigerate for 15–30 minutes (no longer than 1 hour to avoid over-marinating).
3. Preheat a grill or grill pan to high heat. If using skewers, thread 4–5 shrimp per skewer, leaving a little space between each.
4. Grill the shrimp over high heat 2–3 minutes per side until opaque, slightly charred, and just cooked through. If using, brush with melted butter during the last minute for gloss and extra flavor.
5. Remove from the grill, sprinkle with chopped cilantro, and serve immediately with lemon wedges and crusty bread or rice as preferred.