Also known as piri piri, this is a South African favorite, especially as a marinade for chicken. We use big, beautiful Gulf shrimp for this recipe.
2 lbs head-on shrimp
2 sticks butter
1/4 to 1/2 cup olive oil
1/4 c Magic Swamp Dust
2 tsp minced garlic
1 tsp coriander seed (ground or whole)
several dried hot chili peppers
Split the backs of the shrimp with kitchen shears (below the head, toward the head) and dig the vein out with a toothpick.
In a large skillet, melt the butter and add in all the seasonings on medium heat, stirring to incorporate. Add the shrimp and cook a few minutes on each side until pink and cooked through. Serve with steamed rice, bread for dipping, and lots of that pan sauce.