Prawns Piripiri

Description
Among the abundant shellfish off the coast of Mozambique are the giant shrimp-like crustaceans called prawns. Substitute the largest shrimp you can find for this recipe - less than a dozen per pound. They should be cleaned and shelled, but the tail shell should be left on, if possible, to enhance the flavor.

Ingredients

 * 2 - 3 lbs. prawns or large shrimp
 * 1 batch piripiri sauce

Directions

 * 1) Clean shellfish. Make piripiri sauce. Put prawns or shrimp in a bowl and pour sauce over them, stirring to coat each piece well. Set aside to marinate (soak) for several hours.
 * 2) Grilling over charcoal fire is the preferred cooking method; broiling is an alternative. To broil, place whole prawns or shrimp on a rack over a pan that can catch drips. Put the rack about 3 inches from your broiler, and sear for 3 - 4 minutes on each side. You can also cook them by frying quickly in a skillet of hot butter until they become golden pink. (To avoid scorching and smoking, use clrified butter.)
 * 3) Meanwhile, heat the marinade in which the prawns or shrimp were soaked. Pass at the table as sauce.