Ingredients:
36 shrimps, peeled, with tails left on and deveined
4 tbsp olive oil
2 tbsp parsley, chopped
Sauce:
450 g tomatoes, chopped
6 red chiles, chopped
2 garlic cloves, chopped
1 onion, chopped
3 tbsp olive oil
Pinch of sugar
Salt and pepper
Preparing:
Preheat the grill.
Put sauce ingredients in a food processor together until get a purée mixture.
Cook the mixture to low heat.
Stir in the sugar and season with salt and pepper.
Simmer gently, without boiling, for 15 minutes.
Rinse the shrimps under cold water and dry them.
Mix parsley and olive oil.
Add the shrimps and cook them for 3 minutes on each side.
Serve with the sauce.
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