Serves 2 to 4 

 Tip:  For this dish, you can sometimes get shrimp that has been deveined but the shells are left intact and are easy to peel.  Keeping the shells on during grilling protects the shrimp from drying out. 

½   cup hot pepper paste

6   cloves garlic, finely chopped

2   tablespoon finely chopped cilantro

¼   cup white wine, lemon juice or wine vinegar

¼   cup olive oil

1   pound extra large shrimp, unpeeled, deveined

Wooden skewers presoaked in water ½ hour 

1.  Mix the first five  ingredients in a bowl.  Toss in the shrimp and give them a turn. Let stand ½ hour.  Thread on the soaked skewers.

2.  Place the skewered shrimp over medium coals and grill 1 ½ minutes.  Turn over and grill the other side for 1 ½ minutes more, until the shrimp are lightly pink and start to curl.

Serve with tomato rice (see Portuguese Homestyle Cooking) on the side garnished with black Portuguese olives.