African Grilled Shrimp with Peri Peri

• 1/4 cup (60 ml) lemon juice
• 1/2 cup (125 ml) olive oil
• 3 cloves garlic, crushed
• 1-1/2 tsp (7 ml). Peri Peri
• 1 tbsp (15 ml). fresh cilantro
• salt and pepper to taste
• 1-1/2 lbs (.7 kg). fresh shrimp, shelled and cleaned
• 1/2 cup (125 ml) butter
• 1 tbsp (15 ml). chopped garlic
• 1 tbsp (15 ml). cilantro
• 1-1/2 tsp (7 ml). Peri Peri
• salt and pepper
• pinch of sugar
• 1 chopped onion
• 1 chopped red pepper
• 1 cup (225 ml) rice, rinsed
• 1/2 cup (125 ml) white wine (optional, but increase stock a bit)
• 2 cups (475 ml) chicken broth
• fresh cilantro, to garnish
• lemon or lime juice, to garnish
• -

1. Mix the marinade ingrediants together and pour over shrimp.
2. Marinade for 30 minutes to an hour; set aside while preparing garlic butter.
3. Mix together ingredients for garlic butter and cook over low heat until butter is melted.
4. Remove shrimp from marinade (reserve marinade) and broil or grill, basting with garlic-butter until shrimp is cooked.
5. Serve with rice (recipe follows).
6. Saute onion and red pepper in the reserved marinade until they are soft and translucent.
7. Add rice and saute rice in the onion/pepper/marinade mixture for a couple of minutes, to bring out a nice toasty flavor.
8. Turn up the heat and add the chicken stock and wine.
9. Bring to a boil, cover and turn heat on lowest setting.
10. Cook/steam rice until done, about twenty minutes.
11. Serve rice with shrimp and garlic butter and garnish with cilantro and lemon juice.

lemon juice, olive oil, garlic, fresh cilantro, salt, fresh shrimp, butter, garlic, cilantro, salt, sugar, onion, red pepper, rice, white wine, chicken broth, fresh cilantro, lemon

Taken from online-cookbook.com/goto/cook/rpage/000975 (may not work)