2 lbs. shell-on, deveined shrimp
4 cloves garlic, minced
2 tsp. piri piri oil or piri piri sauce (or short of those, Crystal Hot Sauce or Tabasco)
1/2 cup olive oil
1 tsp. salt
1/4 tsp. cayenne
2 tbsp. lemon juice
2 scallions, minced (optional)
Garnish: lemon wedges and piri piri sauce on side for dipping
1. Combine all the marinade ingredients together in a bowl.
2. Rinse the shrimp and pat dry with paper towels. Place in a large Ziploc bag and add the marinade. Squeeze as much air out of the bag as possible and zip to close. Massage the bag to coat the shrimp thoroughly in the marinade. Place the bag flat on a paper towel in the refrigerator and marinate at least one hour and up to four.
3. Grill the shrimp 5-6 minutes, turning over several times, until just opaque and cooked through. Serve with lemon wedges and piri piri sauce on the side for dipping.