Shellfish is abundant off the east coast of Africa, and the prawns are so large that a couple will make a meal. The Mozambique marinade not only goes well with shrimp or prawns but also with fish and chicken. Note that this recipe requires advance preparation.
In a skillet over medium heat, melt the butter and add the oil and the remaining marinade ingredients, except for the shrimp. Simmer for 2 to 3 minutes to blend the flavors. Remove from the heat and let the mixture cool for 10 to 15 minutes.
In a bowl, toss the shrimp in the marinade and marinate for a couple of hours, covered, in the refrigerator. Drain the shrimp and reserve the marinade.
Thread the shrimp on skewers and grill over hot charcoal or broil until done, 2 to 3 minutes.
In a saucepan over medium-high heat, bring the marinade to a boil (to kill any bacteria from marinating) and serve on the side.
Page created 2005. Modified March 2007
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