4 cloves garlic, crushed
4 green onions, chopped
1 minced habanero
1 tsp cumin
1/8 tsp salt
1/4 cup white wine vinegar
1/4 cup water
1. In a small food processor, combine all ingredients except prawns. Pulse until mixture forms a loose paste.
NOTE: This step may be done the day before, just cover and refrigerate. The habanero will get stronger overnight as its hot oils mix more with the other ingredients. Depending on the habanero, this recipe is fairly mild.
2. Brush prawns with about 1/3 of the marinade, reserving the rest for dipping. If prawns are frozen, thaw completely.
3. Grill prawns about 3 minutes per side or until no longer transluscent. Serve immediately with dipping sauce on the side.
Camarao Grelhado Piri Piri (Grilled Prawns with Peppers)