L.M. Prawns

½ cup cooking oil (olive oil if possible)

2 hot red chile peppers (called peri-peri in Southern Africa), cleaned and chopped — and/or — one spoonful of red pepper flakes

1 tbsp lemon juice — and/or — cider vinegar or wine vinegar

1 garlic clove, minced

½ onion, finely chopped (optional)

½ tsp parsley or cilantro, chopped

4 salt (to taste)

8 prawns or shrimp, the larger, the better — cleaned, de-veined, tails left on

In a glass or nonmetallic bowl, mix all the ingredients except the prawns. Before adding the prawns, pour about half of the mixture into another bowl or jar to reserve for use as a sauce. Some people prepare the marinade a day or two in advance so as to allow it to age in the refrigerator before use. Add the prawns to the remaining marinade, turn and toss them gently to make sure they are covered. Marinate for at least two hours or longer. (Be careful not to get the hot pepper mixture in your eyes.)

Thread the prawns on skewers, if desired. Cook the prawns on a charcoal grill over glowing coals (or in the oven under the broiler if grilling is impossible), turning once and basting with the cooked marinade. Depending on their size, cooking times will vary — a few minutes per side, more or less. Be careful not to overcook.

Serve immediately with the reserved sauce for dipping.

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L.M. Prawns