Piri Piri Shrimp

We’re big fans of piri piri, a Portuguese-style chili sauce. Its heated, briny flavor profile is a revelation and pairs well with just about everything — eggs, chicken, and especially shellfish. This roasted shrimp dish makes for a quick summertime appetizer when your pals are sitting on the porch, beers in hand.

Method:

1 lb. shrimp

extra virgin olive oil

coarse salt

freshly ground black pepper

1 lime, cut into chunky wedges

piri piri sauce (or any chili sauce, like sriracha)

Preheat the oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on. (Toss the shells into a sealable plastic bag and tuck it in the freezer. You can release their briny goodness at a later date in this nice shrimp and ginger bisque.) Scatter the shrimp on a baking sheet and hit them with a bit of olive oil, coarse salt and freshly ground black pepper. Give them a healthy turn and re-distribute the shrimp in a single layer. Roast for about 10 minutes, until bright pink and firm.

Squeeze a wedge of lime or two over the shrimp and serve with a healthy splash of piri piri sauce.