Portugal’s favourite sauce is just as good with these piri-piri prawns as it is with the more popular piri-piri chicken; the only difference is the marinating time. Prawn flesh is more delicate than poultry, so the lemon juice in the marinade may start to ‘cook’ it if it sits for more than an hour or so. Grilling the prawns in their shells without turning them onto the flesh side gives the best result as the shell protects the delicate meat from overcooking and keeps them deliciously juicy. I find it easiest to cut off the heads before marinating the prawns as they fit in the pan better that way, but leave the heads on for presentation if you prefer. See video below if you’d like to make your own piri-piri sauce. Portugal and Spain being neighbours, enjoy a glass of Williams Fino en Rama organic Sherry with your piri-piri prawns.
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