Step 1

For the Sauce: Coarsely chop the peppers and discard stems, taking care to use gloves when handling the very hot peppers.

Step 2

Place the chilies, their seeds, the garlic, lemon juice and salt plus the desired amount of oil into a food processor. Puree the mixture and place into a glass jar and let flavors meld for several days.

Step 3

The sauce should keep for up to 1 month in the refrigerator.

Step 4

For the prawns/shrimp:

Step 5

Toss the peeled and deveined prawns/shrimp into a bowl with the sea salt and set aside for 45 minutes.

Step 6

Put the wooden skewers to soak in water. (So they will not burn on the grill).

Step 7

When the prawns/shrimp are done marinating, toss them with the lime juice.

Step 8

Put 3-4 prawns/shrimp on the skewer

Step 9

Brush the prawns/shrimp with the peri-peri sauce, reserving some for dipping.

Step 10

Grill the prawns/shrimp on a medium high heat for just a couple of minutes per side until they turn pink. Do not overcook.

Step 11

Serve immediately with the reserved peri-peri sauce for dipping.