Grilled Shrimp Piri Piri

This also is known for its superb large shrimps. They get extra pip by a bit of Spanish pepper, which in many are known parts of west-Africa as pili pili or piri piri.

Ingredients

 * 100 g raw shrimp
 * 1½ teaspoon chopped Spanish pepper
 * 4 medium cloves garlic, coarsely chopped
 * 2 tablespoons of fresh lemon juice
 * 1½ dl peanut oil
 * salt and black pepper to taste
 * quarters of lemon, for serving

Directions

 * 1) Peel the shrimps, wash the bowel canal, but leave the scale at the tail intact.
 * 2) Reel the shrimps finished under cold water and dab them with kitchen paper.
 * 3) Put Spanish pepper, garlic, the lemon juice and half of the peanut oil in bowl and mixed it well.
 * 4) Joint gradually the rest of oil and it salt and pepper.
 * 5) In another large bowl and pour the oil mixture over the shrimp.
 * 6) Care that all shrimps are well covert.
 * 7) The shrimp must marinate at least 3 hours for construction.
 * 8) Stir the shrimp from time to time for as the spit-roaster becomes hot.
 * 9) Obtain the shrimps from the marinade and put them under the spit-roaster.
 * 10) Let them roast on each side during 2 minutes, or until they are rose.
 * 11) Serve warmly with white rice and the quarters lemon.