Prawns Mozambique

Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.

Heat Scale
Submit Recipe


3-4 pounds prawns or jumbo shrimp
1 cup peanut oil
2 Tbsp. Bailey Farms Red habanero Hot Sauce
juice of 4 limes
4 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 tsp. salt


Clean the prawns and devein them, but leave the tails in place. These are handy for eating the prawns, and, some say, they add flavor while the meat is being cooked. Mix the hot sauce, lime juice, garlic, cilantro, and salt. Pour half of the lime mixture over the prawns and marinate for several hours in a nonmetallic bowl. (Save the other half of the lime sauce.)

Build the fire in a grill and let the coals burn down. Mix and heat a basting sauce with the rest of the lime mixture and the oil. Put the peeled prawns on a hot grill about 3 inches from the fire. Cook for 3 to 5 minutes on each side, basting lightly with the heated sauce. (The exact cooking time will depend on how hot your fire is, on how close the prawns are to it, and on how large the prawns are. If in doubt, cut into one of the prawns and check for doneness before serving. The prawn shouldn’t be cooked too long.)

Leftover basting mixture can be put into a small bowl and used as a dunking sauce.

Recipe adapted from On The Grill, A complete guide to hot-smoking and barbecuing meat, fish, and game. By A.D. Livingston The Lyons Press.