Ingredients

2 lb. (about 15) large head-on, shell-on shrimp

¹⁄₄ cup peanut oil

3 tbsp. fresh lemon juice

3 tbsp. fresh lime juice

1 tbsp. minced fresh cilantro

6 cloves garlic, minced

5 red Thai chiles, stemmed, seeded, and minced

Kosher salt and freshly ground black pepper, to taste

Indian lime pickle or lime  wedges, for serving

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Instructions

Step 1

Working with one shrimp at a time, lay shrimp on its side. Make a 1⁄4"-deep cut along length of the shrimp on its outer side. Pull out the vein with the tip of a knife and transfer shrimp a large bowl. Repeat with remaining shrimp. Add oil, lemon and lime juices, cilantro, garlic, and chiles; toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour and up to 4 hours.

Step 2

Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4" from broiler and set oven to broil.) Transfer shrimp to a baking sheet and season with salt and pepper. Grill shrimp, turning once, until browned and cooked through, about 5 minutes. Serve with lime pickle or lime wedges, if you like.

Recipes

Piri-Piri Prawns

Name: Piri-Piri Prawns
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 lb. (about 15) large head-on, shell-on shrimp; 1 ⁄ 4 cup peanut oil; 3 tbsp. fresh lemon juice; 3 tbsp. fresh lime juice; 1 tbsp. minced fresh cilantro; 6 cloves garlic, minced; 5 red Thai chiles, stemmed, seeded, and minced; Kosher salt and freshly ground black pepper, to taste; Indian lime pickle or lime wedges, for serving

Serves
serves 4

JAMES FISHER

Piri-piri refers both to a kind of chile (the African bird's-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.

Ingredients

2 lb. (about 15) large head-on, shell-on shrimp
¹⁄₄ cup peanut oil
3 tbsp. fresh lemon juice
3 tbsp. fresh lime juice
1 tbsp. minced fresh cilantro
6 cloves garlic, minced
5 red Thai chiles, stemmed, seeded, and minced
Kosher salt and freshly ground black pepper, to taste
Indian lime pickle or lime  wedges, for serving

ADVERTISEMENTAD

Instructions

Step 1

Step 2

Working with one shrimp at a time, lay shrimp on its side. Make a 1⁄4"-deep cut along length of the shrimp on its outer side. Pull out the vein with the tip of a knife and transfer shrimp a large bowl. Repeat with remaining shrimp. Add oil, lemon and lime juices, cilantro, garlic, and chiles; toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour and up to 4 hours.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4" from broiler and set oven to broil.) Transfer shrimp to a baking sheet and season with salt and pepper. Grill shrimp, turning once, until browned and cooked through, about 5 minutes. Serve with lime pickle or lime wedges, if you like.