Mozambican Peri-Peri Sauce For Shrimps And Prawns - cooking recipe

Ingredients

2 -4 tablespoons hot peppers, crushed, dried (chop up fresh peppers, as much as you like, if you have them)
2 tablespoons garlic, pungent, finely chopped
1/2 cup oil
1 1/2 fluid ounces lemon juice, fresh (1/8th cup, can use up to 1/4 cup)
2 teaspoons salt, flaky (or 1 teaspoon kitchen salt)

Preparation

First method: simply whisk all ingredients together, and leave to infuse.
Second method: put in a blender, and process until smooth.
This is enough for one dip bowl, or you can use it in a pan, and then fry a huge amount of large shrimps in it, stirring, just until they turn pinkish and curl up. (I mean: cleaned but unpeeled prawns).
If you are worried about the heat of the sauce, simply fry your shrimps, and serve the peri-peri-sauce on the side.
This sauce wll also keep for months in the fridge.