Peeled, tail-on shrimp is turned into an amazing pupu when cooked with olive oil, garlic and lemon.

Wanda Adams shares her recipe in “A Portuguese Kitchen.” The book is currently out of print.

CAMARAO PICA (SPICY SHRIMP)

By Wanda Adams

• 1 cup extra-virgin olive oil
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 teaspoon flaked sea salt
• 1/2 teaspoon coarse-ground black pepper
• 1 to 2 pounds peeled, tail-on raw shrimp (18-20 count or larger)
• Molho de Piri Piri (Portuguese chili paste; recipe follows; this should be made a week ahead)
• Warm, crusty country- style bread, for serving

In heavy-bottomed pan or Dutch oven, heat olive oil over medium-high until very hot but not smoking.

Meanwhile, combine garlic, lemon juice and zest, salt and pepper, and rub on shrimp.

Place seasoned shrimp in oil and cook, spooning hot oil over as needed, until just pink — no longer!

Serve immediately in warmed shallow bowls, 3 to 5 shrimp per bowl, each swimming in a pool of oil. Serve immediately with piri piri for drizzling over and bread for dipping. Serves 4 to 6 as a pupu.

MOLHO DE PIRI PIRI (PORTUGUESE CHILI PASTE)

By Wanda Adams

• 12 small Hawaiian chili peppers
• 2 teaspoons kosher salt
• 1-1/2 cups olive oil
• 1/2 cup cider vinegar

Pick off green stems from chilies and puree in blender with a few drops of olive oil (or chop very finely by hand).

In sterile, airtight jar, combine all ingredients and allow to season at room temperature for 1 week. Refrigerate thereafter.

>> Tip: Wear gloves when working with chilies and never touch eyes, nose or other tender parts. It’s essential to puree or very finely chop chilies; if you leave large bits, they catch unpleasantly in the throat and the sauce doesn’t attain its full flavor.

Nutritional information unavailable.