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Prawns: Prawns Mozambique

Source of Recipe


From "On the Grill" by A.D. Livingston






List of Ingredients



• 3 or 4 lbs. prawns or jumbo shrimp
  
• 8 hot peppers or 4 tsp red pepper flakes
  
• Juice of 4 lemons
  
• 4 cloves garlic, minced
  
• 1/2 cup chopped fresh parsley
  
• 1/2 tsp salt
  
• 1 cup peanut oil
  






Instructions



1. Clean the prawns and devein them, but leave the tails in place. These are handy for eating the prawns, and some say they add flavor while the meat is being cooked.
   
   
2. Mix the peppers (or red pepper flakes), lemon juice, garlic, parsley and salt. Pour half of the lemon mixture over the prawns and marinate for several hours in a non-metallic bowl. (Save the other half of the lemon sauce.)
   
   
3. Build the fire in a grill and let the coals burn down. Mix and heat a basting sauce with the rest of the lemon sauce and the oil. Put the peeled prawns on a hot grill about 3 inches from the fire. Cook for 3 to 5 minutes on each side, basting lightly with the heated sauce. (The exact cooking time will depend on how hot your fire is, on how close the prawns are to it, and on how large the prawns are. If in doubt, cut into one of the prawns and check for doneness before serving. The prawns shouldn't be cooked too long.) Leftover basting mix can be put into a small bowl and used as a dunking sauce.
   
   Allow 1/2 pound of undressed prawns per person,
   or 1/3 pound of dressed prawns per person.