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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Cooking Light
Servings: 6
Portuguese immigrants who settled along the Massachusetts coast brought with them seafood recipes liberally seasoned with peppers, garlic, and herbs. Piri-piris are small, hot red peppers; any similar chile pepper works fine.
Grilled shrimp:
3 pounds jumbo shrimp
¼ cup dry white wine
1 tablespoon extra-virgin olive oil
6 garlic cloves
5 small hot red chile peppers, seeded and thinly sliced
Piri-piri sauce:
½ cup white wine vinegar
¼ cup extra-virgin olive oil
½ teaspoon salt
4 small hot red chile peppers, seeded and chopped
cooking spray
To prepare grilled shrimp, peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp. Combine shrimp, wine, 1 tablespoon oil, garlic, and thinly sliced peppers in a large zip-top plastic bag. Seal and marinate in refrigerator 3 hours, turning bag occasionally.
To prepare piri-piri sauce, combine vinegar, ¼ cup oil, salt, and chopped peppers; stir well with a whisk.
Prepare grill.
Remove shrimp from bag; reserve marinade. Thread shrimp onto each of 6 (12-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 7 minutes on each side or until done; turn and baste frequently with reserved marinade. Remove shrimp from skewers; toss with ¼ cup piri-piri sauce.