1. About 1 lb. of good sized shrimp in their shells, say sort of tiger prawn size. We’ve tried cooking them without their shells but prefer shelling them after we’ve cooked them. We think they have better flavour when cooked in their shells.
2. Melt a good glop of butter, add some olive oil (extra virgin) in a pan – we prefer a wok.
3. Cook about a ½ dozen or so garlic cloves until they’re soft – may be crushed, but whole also works
   
   Then comes the fun!
   
   
4. Add the juice of ½ lemon squeezed right into the pan.
5. Add a tablespoon or so of good Dijon mustard.
6. Add a healthy portion of Piri-Piri Sauce, amount varies to taste.
7. Add some chopped cilantro and a dash of salt. The cilantro can be half and half; half cooked now and half added just as the shrimp is ready to come out of the pan.
8. Mix the whole thing with a spoon (wooden if you’re using non-stick pans), so the resulting sauce is fairly uniform.
9. Then throw in the whole mess of shrimp. Turn and cook until they’re all pink.
10. Throw the whole works in a bowl on a table with a newspaper spread on it. Peel and eat the shrimp, throw the shells on the newspaper.
11. Oh, yeah, add copious quantities of chilled white wine and lots of good fresh bread to sop up the sauce remaining when the shrimp is gone

~ Compliments of Gordon & Linda, whom I met at Farmfair in Edmonton. A great attitude to travel with & what a memory to bring home. Those moments are priceless and so is your much appreciated casual approach to this recipe. It’s the recipe(and story) for a party!

close window