Pili-Pili is the generic name for African chiles as well as the name of this shrimp dish from Mozambique. Shellfish is abundant off the coast, and the prawns are so large that a couple will make a meal. The marinade not only goes well with shrimp or prawns, but also with fish and chicken. Note: This recipe requires advance preparation.
1 tablespoon crushed dried African birdseye chile, or substitute piquin
1/4 cup butter or margarine
1/4 cup peanut oil
4 cloves garlic, minced
3 tablespoons lime or lemon juice, fresh preferred
1 pound large shrimp or prawns, shelled and deveined
Melt the butter and add the oil and the remaining marinade ingredients. Simmer for a couple of minutes to blend the flavors. Transfer to a ceramic bowl.
Toss the shrimp in the marinade and marinate for a couple of hours in the refrigerator.
Thread the shrimp on skewers and grill over charcoal or broil, until the shrimp are slightly browned and done.
Note: Double the marinade recipe and use it as a sauce over the cooked shrimp. and serve on the side.