Ok, friends, it's time we make a collective promise. So, please raise your hand and repeat after me: I solemnly swear to start making piri piri sauce and using it on any and everything stat, and I will start with this Piri Piri-Style Shrimp recipe.
11/2 poundsuncooked, deveined, and peeled shrimp, tails left on (about 40)
Kosher salt
For Serving:
1/3cuproughly chopped fresh cilantro leaves
Lime wedgesfor serving
Cooked white or brown ricefor serving
Instructions
Make The Piri Piri Sauce: Heat oven to 500°F and arrange rack in upper third. Place chiles on a baking sheet and roast until blackened and soft, about 10 to 15 minutes. (Alternatively roast them in a dry cast iron skillet over medium heat.) Set chiles aside to cool briefly then trim off stems, cut in half lengthwise, and remove the white ribs and seeds.
Combine trimmed chiles, garlic, paprika, lime juice, and vinegar in a blender or mini food processor and blend until smooth and combined, about 1 minute. Add olive oil and blend until thoroughly incorporated and marinade thickens slightly. TIP: Marinade can be made up to two days in advance. Store refrigerated until ready to use.
Marinate The Shrimp: Combine marinade and shrimp in a medium nonreactive bowl and toss to coat. Let marinate 20 minutes to 24 hours in the refrigerator.
Cook The Shrimp: Heat a large cast iron skillet over medium-high heat. When heated, add the shrimp and marinate and cook until the shrimp are pink. Season well with salt, toss shrimp with cilantro, and serve with lime wedges over rice.