Ingredients

• 2 pounds raw jumbo shrimp, shelled and deveined
• 1 large garlic clove, peeled and crushed
• 2 medium bright-red cayenne peppers, cored and minced (leave the seeds in if you can take the heat ¿ they're where the peppers' heat is concentrated)
• 3/4 cup Molho de Piri-piri, recipe follows, or mix 3/4 cup olive oil with 1 to 2 teaspoons liquid hot red pepper seasoning (depending on how hot you can stand things)
• 2 to 6 cayenne chili peppers (or dried chili pequins), depending upon their hotness
• 1 teaspoon kosher or coarse salt
• 1 cup olive oil
• 1/3 cup cider vinegar

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Instructions

1. Place the shrimp, garlic, cayenne, and olive oil in a 9 by 9 by 2-inch baking dish and toss well; cover and marinate at least 24 hours in the refrigerator. When ready to cook, preheat the broiler. Lay the shrimp on a well-oiled broiler pan and brush generously with the marinade, and broil 2 minutes longer. Serve sizzling hot with little bowls of the dipping sauce (1 for each person). To cool the fire, accompany with a crisp green salad, chunks of good Portuguese bread and well-chilled vinho verde.
2. Variation: Camaroes Grelhados Piri-piri (Grilled Shrimp with Hot Red Peppers): Marinate the shrimp as directed. When ready to cook, build a hot charcoal fire and when the flames have died down, leaving white-hot coals, arrange the shrimp, not quite touching one another, on 4 to 6 well-oiled long metal skewers. Adjust the height of the grill so that it is about 6 inches above the coals, lay the skewers on the grill and cook about 6 minutes, turning often, and brushing with additional marinade. Serve with little bowls of Molho de Piri-piri.
3. Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room temperature. The sauce will keep well for about a month. Shake the sauce every time you use it.