A flavorful and spicy grilled shrimp dish inspired by Mozambican cuisine.
Prepare the shrimp by cleaning and deveining them, leaving the shells on for added flavor.
Keeping the shells on during cooking helps retain moisture and enhances the flavor.
In a mixing bowl, combine the juice of the lemon, minced garlic, smoked paprika, salt, finely chopped chili, and olive oil to create the marinade.
Adjust the spice level by adding more or less chili to suit your taste.
Add the shrimp to the marinade, ensuring they are well coated, and let them marinate in the refrigerator for 30 minutes.
Marinating for longer enhances the flavor, but avoid exceeding 2 hours to prevent the shrimp from becoming too acidic.
Preheat the grill to medium-high heat. Grill the shrimp for 2-3 minutes on each side until they turn pink and are cooked through.
Avoid overcooking the shrimp as they can become rubbery; remove them from the grill as soon as they turn pink.
Serve the grilled shrimp on a platter with your choice of sides, such as rice or bread, and enjoy.
Garnish with fresh herbs or a squeeze of lemon juice for added freshness.
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