6 cloves garlic, chopped

125 ml (½ cup) olive oil

1 kg (2 lb) large tiger shrimp with their shell, deveined

125 ml (½ cup) white wine

5 ml (1 tsp.) ground paprika

15 ml (1 tbsp) piri piri sauce

Salt and pepper

1 lemon, sliced

Fresh cilantro (or flat-leaf parsley), chopped, to taste

Portuguese bread (both white and soft bread)

In a large skillet, sauté the garlic in the oil.

Add the shrimp, white wine, paprika and piri-piri sauce. Season with salt and pepper. Cover and bring to a boil. Simmer for about 8 minutes or until the shrimp are cooked.

Adjust the seasoning. Divide among four to six bowls. Garnish with lemon slices and fresh herbs, if desired. Serve with Portuguese bread.

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