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1
Place the shrimp, garlic, cayenne, and olive oil in a 9 by 9 by 2-inch baking dish and toss well; cover and marinate at least 24 hours in the refrigerator.
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2
When ready to cook, preheat the broiler.
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3
Lay the shrimp on a well-oiled broiler pan and brush generously with the marinade, and broil 2 minutes longer.
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4
Serve sizzling hot with little bowls of the dipping sauce (1 for each person).
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5
To cool the fire, accompany with a crisp green salad, chunks of good Portuguese bread and well-chilled vinho verde.
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6
Variation: Camaroes Grelhados Piri-piri (Grilled Shrimp with Hot Red Peppers): Marinate the shrimp as directed.
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7
When ready to cook, build a hot charcoal fire and when the flames have died down, leaving white-hot coals, arrange the shrimp, not quite touching one another, on 4 to 6 well-oiled long metal skewers.
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8
Adjust the height of the grill so that it is about 6 inches above the coals, lay the skewers on the grill and cook about 6 minutes, turning often, and brushing with additional marinade.
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9
Serve with little bowls of Molho de Piri-piri.
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10
Molho de Piri-Piri
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11
(Hot Red Pepper Sauce)
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12
2 to 6 cayenne chili peppers (or dried chili pequins), depending upon their hotness
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13
1 teaspoon kosher or coarse salt
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14
1 cup olive oil
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15
1/3 cup cider vinegar
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16
Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar.
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17
Cover tight, shake well, then store at room temperature.
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18
The sauce will keep well for about a month.
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19
Shake the sauce every time you use it.
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20
Note: For mellower, roast the peppers uncovered for 15 minutes at low heat (300 degrees F.)
