1 1/2 lb of large shrimp
1 stick of butter
4 tsp paprika
4 large cloves garlic
4 to 8 dried red chilies
How to prepare
Split the shrimp down the back but leave the shell on. Remove the vein and clean. Put the shrimp in a bowl and squeeze the limes over the shrimp. Let the shrimp marinade in the lime juice for at least 4 hours.
About half an hour before you want to cook the shrimp prepare the piri-piri (means hot in swahili) butter. This can be used for fish and steak as well as for the shrimp. Melt the butter in a small pan and add the chopped garlic, the paprika and the chilies. Cook gently for 15 minutes and set aside.
About 10 minutes before serving time drain the shrimp, thread the shrimp on a bamboo skewer and spoon some piri-piri butter into the back of each shrimp.
Grill the shrimp on the bar-b-que or under the griddle until firm.