*Note: If shrimp are not deveined, run a sharp knife around the outside curve of each shrimp but leave the shell on and remove the vein.
1 tablespoon lemon juice
Zest from half a lemon
4 tablespoons softened butter
3 tablespoons Pimenta Moida crushed hot peppers
½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
2 tablespoons fresh garlic minced
2 pounds 16-20 shell-on raw shrimp (look for deveined) *
2 tablespoons minced fresh parsley, optional
In a food processor or blender, place lemon juice, lemon zest, butter, hot peppers, paprika, cumin, black pepper and garlic and puree to a smooth consistency.
Using a small spoon, scrape some of the pepper mixture right into the cut of each shrimp, pushing in so it squeezes a little under the shell. Then take the remaining mixture and rub all over the shrimp so that the mixture is all over each piece and in the center cut.
Refrigerate the shrimp for at least 30 minutes then preheat grill to high heat.
Place shrimp on preheated grill and grill a few minutes on each side until cooked (no need to oil the grill grates). Do not overcook.
Serve with optional chopped parsley and plenty of napkins.