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.
Yield: serves 4
- 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
- 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.