Name: Mozambique Fire Shrimp with Pili Pili Sauce
Yield: Serves 6
Cuisine: Mozambique
Ingredients: salt and pepper to taste; 1 tablespoon fresh cilantro; ½ cup butter; ½ teaspoon pili pili sauce; 4 tablespoons lemon juice, fresh squeezed; 1 tablespoon chopped fresh garlic; 4 tablespoons extra virgin olive oil; Juice of 1 lime; 1½ pounds fresh shrimp, 16-20 count, shelled and cleaned; cracked black pepper to taste; pinch of dark brown sugar; ½ cup extra virgin olive oil; ¼ cup lemon juice; sea salt to taste; juice of 1 lime; 3 cloves garlic, crushed; 1 tablespoon chopped fresh parsley; 1 teaspoon granulated garlic; ¼ teaspoon ground Cayenne pepper; 1 tablespoon sea salt; 4 tablespoons red pepper flakes

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Ultimate Guide to Grilling

By Rick Browne

Published 2011

About

Serve shrimp with dirty rice and garlic butter, garnished with fresh parsley sprigs and quartered fresh lemons and limes.

Ingredients

1½ pounds fresh shrimp, 16-20 count, shelled and cleaned

Africa
Mozambique
Fish course
Pescatarian
Gluten-free

Method

Prepare Pili Pili Sauce in a small bowl mixing all ingredients together and stirring well until blended.

Mix together the marinade ingredients in a medium size bowl. Put cleaned and deveined shrimp into a Ziploc bag, and pour over shrimp, refrigerate for 2-3 hours.

Prepare garlic butter by mixing ingredients in small saucepan cooking for 15 minutes until well blended. Set aside.

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