Name: Shrimp Piri Piri
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M1DT0H30M0.000S
Yield: 2 to 4 servings
Ingredients: 3 medium serrano chiles; 4 medium cloves garlic; 1 tablespoon paprika; 1/4 cup freshly squeezed lime juice; 1 tablespoon red wine vinegar; 1/3 cup olive oil; 1 1/2 pounds uncooked, deveined, and peeled shrimp, tails left on (about 40); Salt; 1/3 cup roughly chopped fresh cilantro leaves; Lime wedges, for serving; White rice, for serving

Directions

Heat oven to 500 degrees F and arrange rack in upper third.
Place chiles on a baking sheet and roast until blackened and soft, about 10 to 15 minutes. Trim chiles and remove seeds.
Combine chiles, garlic, paprika, lime juice, and vinegar in a blender and blend until smooth and combined, about 1 minute. Add olive oil and blend until thoroughly incorporated and marinade thickens slightly.
Combine marinade and shrimp in a medium nonreactive bowl and toss to coat. Let marinate 20 minutes to 24 hours in the refrigerator.
Heat a large cast iron skillet over medium-high heat. When heated, add half the shrimp and cook until white with a few brown spots, about 1 to 2 minutes per side. Transfer to a serving plate and season with salt. Repeat to cook off all shrimp.
Toss shrimp with cilantro and serve with lime wedges over rice.

Shrimp Piri Piri

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