Spicy grilled Peri-Peri Shrimp with Lime and Coriander Cauli Rice

Method

1. 1 First. let's make the marinade by blending the Peri-peri ingredients until they form a smooth paste.
2. 2 Transfer the mixture to a small saucepan and simmer for 15 minutes, stirring occasionally. You can let the sauce cool and pour it into a clean glass jar (to store in the refrigerator for up to 3 weeks) or use it right away (as we will!).
3. 3 Shell and remove the veins from your shrimp by cutting a small slit with a small sharp knife at the top of the shrimp and pulling the vein out with the tip of the knife. Then place the clean Shrimp in a bowl and smother in Peri-peri, allowing it to sit for at least 40 minutes.
4. 4 After marinating, thread the Shrimp onto skewers along with chunks of Onion. Note - if you're using wooden skewers (not metal ones), make sure they've been soaked in water for at least 30 minutes beforehand to prevent them burning.
5. 5 Now it's time to sizzle-up the Shrimp. They don't need to be cooked for long but they should have a little char on them so it's important to cook over very hot coals - or griddle at 500°F / 260°C. Cook the Shrimp for 2-4 minutes each side.
6. 6 Once cooked, serve with Cauli Rice, tossed with Lime Juice and a generous amount of Coriander.
7. 7 Enjoy!!