Piri Piri Grilled Shrimp

Recipe Ingredients

1		Unsweetened coconut milk
1 tablespoon	15ml	Finely-chopped garlic
3		Finely-chopped bird chiles
1		Lime - zested
1/2 teaspoon	2.5ml	Paprika
1 lb	454g / 16oz	Large shrimp - cleaned, with tail
		Wooden skewers - soaked overnight
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Vegetable oil
		Mango Dipping Sauce
1 cup	237ml	Red wine vinegar
1/2 cup	99g / 3.5oz	Sugar
1/2		Mango - pureed
1		Lime - juiced
1/2		Red bell pepper - small diced
1/2		Green bell pepper - small diced

Recipe Instructions

Whisk together coconut milk, garlic, chiles, zest, and paprika. Add shrimp and marinate overnight, refrigerated.

Soak the wooden skewers in water overnight.

Heat grill or grill pan. Drain shrimp and season shrimp with salt and pepper, toss in vegetable oil and skewer. Grill 1 1/2 minutes on both sides or until shrimp are opaque. Serve with the Mango Dipping Sauce.

Mango Dipping Sauce: Bring vinegar and sugar to boil and then lower heat to medium and cook until syrupy consistency. When cooled, add to blender with mango puree and lime juice. Stir in chopped peppers.

This recipe yields 6 to 8 servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1B20) - from the TV FOOD NETWORK

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