Piri-Piri Shrimp

Rinse the shrimp (600 g) and pat them thoroughly dry. Leave the shells, heads and tails on; make a shallow lengthwise cut along the back and remove the dark intestinal vein.

For the piri-piri, finely chop the chili peppers (20 g), crush the garlic (4 cloves), then add olive oil (60 ml), the juice and finely grated zest of 1 lemon, salt (0.5 tsp) and black pepper (0.25 tsp). Mix well.

Set aside 2 tbsp of the marinade in a separate cup for basting. Coat the shrimp evenly with the rest and refrigerate for 30 minutes; don't marinate any longer, or the lemon juice will make the flesh mushy.

Heat a heavy skillet or grill pan over high heat. Melt the butter (40 g), arrange the shrimp in a single layer and cook for 2–3 minutes on the first side, until the shells turn red.

Flip the shrimp, drizzle with the reserved marinade and cook for another 2–3 minutes. The shrimp are done when the flesh turns opaque and they curl into a "C" shape; don't overcook them into a tight "O" shape.

Reduce the heat to medium, pour the remaining marinade from the cup into the skillet and warm through for 1–2 minutes, turning the shrimp constantly so the garlic doesn't burn and the sauce becomes fragrant.

Remove from the heat, let the shrimp rest for 2 minutes and serve hot, drizzled with the spicy sauce from the pan.