Peri Peri Prawns from Mozambique

Mozambican prawns are famous.  They are bigger and better than the every day prawn.  Peri peri sauce is equally famous, but outside of Southern Africa you might not be able to find a bottle of peri peri sauce in a store near you.  Never fear, you can make your own version of it.  Of course you might not be able to get hold of the extra-large Mozambican prawn either, but with this sauce any medium to large prawn will do.  Beware though, this dish is a little spicy!
20 large prawns
1/4 cup oil (Olive or cooking)
4 garlic cloves finely chopped
2 chilies finely chopped
1 teaspoon chili powder
2 teaspoons paprika
2 tablespoons butter
lemon slices to garnish
Mix the oil, garlic, chili, chili powder and paprika together in a bowl.  Throw in the prawns.  If they are very large then you can butterfly them.  Use your hands to mix the prawns in with the sauce.  Leave to marinate for minimum of one hour.  24 hours in the fridge is best.  You can grill them or put them on the barbecue.  I elected to fry them.  Melt the butter in a frying pan and add the prawns.  Cook for 2 minutes per side until the prawn flesh goes pink.  The marinade will mix with the butter to create a great sauce.  Serve with rice as a main, or a smaller portion as a starter.
Cindy Vine is a South African currently living in Ukraine.  She is the author of Hush Baby, Defective, C U @ 8 and Not Telling.  All her books are available on Amazon in both print and Kindle format.