This also is known for its superb large shrimps. They get extra pip by a bit of Spanish pepper, which in many are known parts of west-Africa as pili pili or piri piri.
- 100 g raw shrimp
- 1½ teaspoon chopped Spanish pepper
- 4 medium cloves garlic, coarsely chopped
- 2 tablespoons of fresh lemon juice
- 1½ dl peanut oil
- salt and black pepper to taste
- quarters of lemon, for serving
- Peel the shrimps, wash the bowel canal, but leave the scale at the tail intact.
- Reel the shrimps finished under cold water and dab them with kitchen paper.
- Put Spanish pepper, garlic, the lemon juice and half of the peanut oil in bowl and mixed it well.
- Joint gradually the rest of oil and it salt and pepper.
- In another large bowl and pour the oil mixture over the shrimp.
- Care that all shrimps are well covert.
- The shrimp must marinate at least 3 hours for construction.
- Stir the shrimp from time to time for as the spit-roaster becomes hot.
- Obtain the shrimps from the marinade and put them under the spit-roaster.
- Let them roast on each side during 2 minutes, or until they are rose.
- Serve warmly with white rice and the quarters lemon.