How to make Camarões Grelhados com Piri-Piri

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Camarões Grelhados com Piri-Piri is cooked the way the Algarve cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Camarões Grelhados com Piri-Piri is a beloved staple of the Algarve, where sun-kissed shores meet the Atlantic's bounty. In this homey version, the dish is a common sight on casual late summer evenings, enjoyed as the sun dips beneath the horizon. It's crafted with simplicity and a nod to the region's abundant gifts — rich olive oil and fresh, plump shrimp — without ceremony but with an eye for quality. Expect a burst of flavor from the marriage of garlic and piri-piri chilies, balanced by the citrusy brightness of lemon and the earthy notes of fresh coriander. The shrimp should be tender, with a slight char that speaks of the grill's embrace. A sprinkle of coarse sea salt adds the final touch, enhancing the natural sweetness of the shrimp and making each bite a delight.