ingredients
makes 24
2 pound large raw shrimps
4 cloves garlic, crushed
3 tablespoons lime juice
1 teaspoon ground cumin
3 tablespoons chopped fresh cilantro
lime wedges, for serving
For the Capsicum Mayonnaise
1 small capsicum
6 cloves garlic, unpeeled
1 tablespoon olive oil
1/3 cup whole-egg mayonnaise
1 tablespoon lime juice
method
1. Peel and devein the shrimps, leaving the tails intact. Combine the garlic, lime juice, cumin and cilantro in a bowl, place the shrimps in the marinade and mix well. Cover and refrigerate for at least 2 hours.
2. To make the pepper mayonnaise, preheat the oven to moderately hot 190°C (375°F). Cut the red pepper into quarters and remove the seeds and membrane. Place on a baking tray with the garlic and drizzle with the olive oil. Cook for 20 - 30 minutes, or until the skin blisters on the pepper and the garlic is soft but not burnt. Place in a plastic bag until cool, then peel the red pepper and garlic.
3. Combine the red pepper and garlic in a food processor with the mayonnaise until smooth. Transfer to a bowl and stir in the lime juice. Add salt, to taste.
4. Preheat a lightly oiled chargrill or heavy-based pan until it just starts to smoke. Drain the shrimps, discarding the marinade and cook in batches for 2 minutes on each side, or until cooked.
Serve the shrimps with the mayonnaise and a wedge of lime.
