Entree: Mozambique – Southern Culinary Region – Camarão Grelhado (Grilled Mozambican prawns marinated in piri-piri, garlic, and citrus)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Additional 30 min

Total 40 min

Ingredients

- 1 1/2 lb (680 g) large shrimp/prawns, peeled and deveined (about 20–24)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) piri-piri sauce or piri-piri paste
- 3 cloves garlic, minced
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) coarse salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro
- 2 tbsp (30 ml) melted butter (optional, for basting)
- Lemon wedges for serving
- Metal or wooden skewers (if using wooden, soak for 30 minutes)

Instructions

1. In a bowl, whisk together olive oil, piri-piri sauce, minced garlic, lemon juice, smoked paprika, salt, and pepper to form the marinade.
2. Add the shrimp to the marinade and toss to coat thoroughly; refrigerate and marinate 20–30 minutes but no longer than 1 hour.
3. Preheat grill to high (or heat a grill pan) and oil grates lightly to prevent sticking.
4. Thread shrimp onto skewers in a single layer, leaving small gaps between each for even cooking.
5. Grill the shrimp 2–3 minutes per side until opaque and lightly charred, brushing with melted butter during the last minute if using.
6. Remove from grill, sprinkle with chopped cilantro and serve immediately with lemon wedges and your choice of sides.